Chile-spiced Steak Wraps

Chile-spiced Steak Wraps


July 20, 2016

  • Prep: 30 mins


1 1/2 pounds beef loin flap meat (or sirloin for fajitas) I bought mine at Costco for $8.99 a pound.

2 teaspoons paprika

1 teaspoon ancho chile powder

1 teaspoon brown sugar

1/2 teaspoon chipotle chile powder

1/4 teaspoon ground cumin

1/2 teaspoon kosher salt

1 tablespoon soy sauce

1/4 teaspoon freshly ground pepper

1/4 cup fresh lime juice

1 tablespoon olive oil

9 eight inch flour tortillas or wraps of your choice (I used Southwest flour tortillas from Central Market.

1 1 /2 cups corn, fresh or frozen, cooked by charring in a hot skillet on high heat

1/2 bell pepper, sliced into matchstick size pieces

1 cup jicama, sliced into matchstick size pieces

1 cup cilantro, stems removed

1 1/2 cups shredded Cabot Habanero cheddar cheese

1/2 cup salsa (I used Mateo's salsa from Costco.)

2 cups refried beans, black or pinto

Chipotle sauce (1/3 cup plain Greek yogurt, 1/3 cup mayo, 1 chipotle pepper in adobe mixed in blender)

Optional: sliced avocado and shredded romaine letturce


1Lay out all ingredients, including the thinly sliced steak and begin by spreading the beans on one tortilla, all the way to the edges. In the center, place a few pieces of meat, pepper, jicama, a little cheese, some corn, a couple teaspoons of salsa, and a couple teaspoons of chipotle sauce. Add a few cilantro leaves. Be sure all the ingredients are evenly placed across the center. Sprinkle a little sea salt and pepper over everything. Roll up the tortilla and cut in half. Cut each half in half and set them upright on a serving platter to show off the pretty ingredients. You can trim the uneven ends so they stand up better. Repeat with the rest of the tortillas. Place in the refrigerator or serve immediately. Tastes good warm or cold.


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