Street Corn Steak Crunch Wraps (Printable Version)
Griddled wraps filled with seasoned steak, creamy street corn, tostadas, and melted cheese for a crispy, savory bite.
# Everything You’ll Need:
→ Steak
01 -
1½ lbs New York strip steaks, cut into strips
02 -
Olive oil for cooking
→ Seasoning Blend
03 -
½ tsp salt
04 -
1 tsp black pepper
05 -
2 tsp chili powder
06 -
2 tsp ground cumin
07 -
2 tsp dried cilantro
08 -
¼ tsp cayenne pepper
→ Street Corn Filling
09 -
4 cups corn, fresh, frozen, or well-drained canned
10 -
½ cup mayonnaise
11 -
½ cup crumbled queso fresco cheese
12 -
½ cup fresh cilantro, chopped
13 -
Juice of 1 lime
→ Assembly
14 -
4 large burrito-size flour tortillas
15 -
4 fajita-size flour tortillas
16 -
4 tostadas
17 -
Shredded Chihuahua cheese or Monterey Jack cheese
18 -
Extra lime wedges for serving
# Steps to Cook:
01 -
Heat a large griddle or flat top to medium heat and grease lightly with olive oil.
02 -
Place corn and steak strips on separate sides of the griddle. Season both generously with salt, black pepper, chili powder, cumin, dried cilantro, and cayenne pepper. Stir and cook until steak reaches desired doneness and corn is browned.
03 -
Transfer browned corn to a bowl. Stir in mayonnaise, crumbled queso fresco, chopped cilantro, and lime juice until evenly mixed.
04 -
Place one large flour tortilla flat. Layer shredded cheese, cooked steak, and a tostada in the center. Top with a generous spoonful of street corn mixture and cover with a small fajita-size tortilla.
05 -
Carefully fold the edges of the large tortilla around the filling, pleating as you go to form a sealed hexagonal shape. The small tortilla on top helps secure the filling. Repeat for all wraps.
06 -
Place each assembled wrap seam-side down on the griddle over low heat. Cook a few minutes per side, until golden brown and cheese has melted inside.
07 -
Slice each wrap in half and serve immediately with lime wedges.
# Extra Suggestions:
01 -
For best results, fold wraps carefully in a circular motion to create tight pleats. Cooking on low heat preserves the crispy texture and melts cheese perfectly. These wraps freeze well for up to two months.