Steak and street corn crunch wraps combine seasoned sliced steak with creamy Mexican street corn filling, melted cheese, and crispy griddle-toasted tortillas for a quick weeknight meal that tastes like restaurant-quality.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat a griddle or large skillet to medium heat and drizzle with cooking oil.
Add the corn kernels to one side of the griddle and the thinly sliced steak to the other.
Season both the steak and the corn with your preferred steak seasoning blend.
Cook, stirring occasionally, until the steak is cooked through and the corn is lightly charred.
Transfer the cooked corn to a large bowl.
To the bowl with the corn, add the mayonnaise, chopped cilantro, crumbled queso fresco, and the juice of one lime.
Stir the street corn mixture until everything is well combined.
To assemble the crunch wrap, lay a large burrito-size tortilla flat. Sprinkle a layer of shredded Chihuahua cheese in the center.
Top the cheese with a portion of the cooked steak.
Place a tostada shell on top of the steak.
Spoon a generous amount of the street corn mixture over the tostada.
Place a small taco-size tortilla on top of the corn.
Carefully fold the edges of the large tortilla up and over the small tortilla, creating a sealed, hexagonal shape.
Place the crunch wrap seam-side down on the hot griddle.
Toast for 2-3 minutes per side, until golden brown and crispy.
Remove from the griddle, slice in half, and serve immediately.
Store wrapped and cooled wraps in an airtight container in the refrigerator for up to 2 days; reheat on a skillet over medium heat for 2–3 minutes per side to recrisp.
griddle or cast-iron skillet · sharp knife for slicing steak · medium skillet for searing steak
Yes. Assemble the wraps (without toasting) up to 4 hours ahead, wrap individually in foil, and refrigerate. Toast on the griddle just before serving for best crunch.
Strip steak, flank steak, or skirt steak all work well. Slice thinly against the grain and use a hot skillet to sear quickly so the meat stays tender.
Use medium-high heat on the griddle, butter or oil the tortilla surface lightly, and toast 2–3 minutes per side until golden. Don't leave unattended.
Oaxaca, mozzarella, or Monterey Jack work as substitutes for Chihuahua cheese. Queso fresco can be swapped for cotija or feta for a tangier bite.
Yes. Double or triple the steak and corn filling, and toast wraps in batches on a large griddle or two. Keep finished wraps warm, wrapped in foil, in a 200°F oven.
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