Best 6 Mexican Steak Wrap Recipes

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Indulge in the tantalizing flavors of Mexican cuisine with our delectable Mexican Steak Wrap recipe. This flavorful dish combines the richness of marinated flank steak, the smokiness of grilled vegetables, and the freshness of vibrant salsa, all wrapped in a warm tortilla.

Our recipe provides detailed instructions, ensuring a perfectly cooked steak, tender and juicy. We'll guide you through the process of marinating the steak in a blend of zesty spices, grilling it to perfection, and slicing it thinly against the grain for maximum tenderness.

Complementing the steak is a medley of grilled vegetables, including sweet bell peppers, crisp zucchini, and succulent onions. These vegetables are seasoned with a touch of olive oil, salt, and pepper, enhancing their natural flavors.

To complete this culinary symphony, we'll prepare a refreshing salsa using a combination of diced tomatoes, cilantro, jalapenos, and a hint of lime juice. The salsa adds a vibrant freshness, balancing the richness of the steak and grilled vegetables.

Assemble your Mexican Steak Wrap by spreading a layer of salsa on a warm tortilla, adding the sliced steak, grilled vegetables, and any additional toppings of your choice. Fold it up tightly and enjoy a burst of flavors in every bite.

Elevate your culinary experience with our additional recipe variations, including a vegetarian option with grilled tofu or portobello mushrooms instead of steak. You'll also find a spicy salsa recipe for those who crave a more intense kick.

Don't miss out on this opportunity to savor the authentic taste of Mexican cuisine. Our Mexican Steak Wrap recipe is a symphony of flavors that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

STEAK TORTILLAS



Steak Tortillas image

"When I fix steak, I always grill one extra so I have leftovers to make these delicious filled tortillas," informs Kris Wells of Hereford, Arizona. The steak strips are seasoned with salsa, chili powder and cumin, then tucked inside soft flour tortillas with tasty toppings.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 cups thinly sliced cooked beef ribeye or sirloin steak (about 3/4 pound)
1 small onion, chopped
1/4 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1-1/2 teaspoons all-purpose flour
1/2 cup cold water
6 flour tortillas (8 inches), warmed
Shredded cheese, chopped lettuce and tomatoes and additional salsa, optional

Steps:

  • In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.

Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

STEAK RANCHERO



Steak Ranchero image

Steak ranchero is perfect for a quick and easy weeknight meal. You can make this dish with fresh or canned tomatoes, so it's versatile and convenient. You can also adjust the spices to make it as hot as you like. Serve this delicious Mexican-inspired dish over rice or tortillas for a hearty and satisfying meal.

Provided by Dahn Boquist

Categories     Main Dish

Time 15m

Number Of Ingredients 14

2 pounds flank steak
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons ancho chili powder
1-1/2 teaspoons salt
1 teaspoon ground oregano
1 teaspoon ground black pepper
2 large onions, roughly chopped
3 garlic cloves, chopped
2 jalapeno peppers, seeds removed and diced
1 to 2 diced, canned chipotle peppers (not the whole can)
1 tablespoon Adobo sauce from the canned chipotle
1 cup white wine or chicken broth
4 to 5 large tomatoes, cut into large chunks (about 1 pound) or sub with canned tomatoes

Steps:

  • Slice the flank steak into thin strips across the grain.
  • Combine the cumin, sugar, salt, oregano, chili powder, and pepper in a small bowl.
  • Toss the steak strips with the spices until they get completely coated. Let the steak sit for at least 20 minutes or place in the fridge overnight.
  • Heat some oil in a large skillet over medium high heat until it gets smoking hot. When the oil is hot, work in batches to cook the steak strips. Add the steak strips in a single layer and let them sear for 1 to 2 minutes without moving them. When they get a caramelized brown color, give them a stir then transfer to a plate. Repeat with the rest of the steak strips then transfer them to a plate. You don't need to cook the steak all the way, just get it browned. The steak strips will cook more later in the recipe.
  • Don't clean the skillet out. The pieces left behind from cooking the steak will loosen up when you cook the vegetables.
  • Add the onions to the hot skillet and cook, stirring frequently until softened. Add garlic, jalapeño peppers, chipotle, and adobo sauce. Cook for 1 to 2 minutes stirring, until the peppers and garlic are fragrant.
  • Pour in the wine or broth to deglaze the pan. Scrape up any cooked-on bits from the bottom of the skillet.
  • Return the steak strips to the skillet and add the tomatoes. Give everything a stir and reduce the heat to medium. Cover with a lid and simmer for 15 to 25 minutes until the steak gets tender and the tomatoes break down into a juicy sauce.
  • Remove the lid and simmer for 5 minutes to reduce the sauce.
  • Serve with rice or roasted potatoes.

Nutrition Facts : Calories 587 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 20 grams fat, Fiber 5 grams fiber, Protein 67 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1492 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

STEAK TAMPIQUENA (MEXICAN STEAK)



Steak Tampiquena (Mexican Steak) image

I enjoy the blend of green chile and cheese. In this recipe it takes your steak south of the border for an authentic Mexican Steak. No visa or passport required!

Provided by Dawn399

Categories     Steak

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 -3 thin sliced quality cuts steak
seasoning salt
1 small onion (minced)
2 roma tomatoes (chopped)
2 cloves garlic (chopped)
2 (4 ounce) cans whole roasted green chili peppers (not chopped)
1 tablespoon olive oil
2 -3 slices monterey jack pepper cheese or 2 -3 slices white Mexican blend cheese (sliced length wise)

Steps:

  • Heat olive oil in pan.
  • Sautee onion, garlic and tomato for 3 minutes or until tender.
  • Set mixture aside.
  • Preheat oven to broil.
  • Cut green chile into long strips and set aside.
  • Sprinkle seasoning salt on both sides of steak.
  • Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
  • Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
  • Top with 2-3 strips of green chile.
  • Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
  • Serve and enjoy!

Nutrition Facts : Calories 417.4, Fat 21.5, SaturatedFat 8.6, Cholesterol 103.9, Sodium 224.2, Carbohydrate 17.7, Fiber 3.1, Sugar 9.1, Protein 39.7

MEXICAN WRAPS WITH SIMPLE SALSA



Mexican wraps with simple salsa image

A delicious yet impressive recipe for Mexican wraps that all the family will love - ready in just 15 mins

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Supper

Time 15m

Number Of Ingredients 9

300g pack beef stir-fry strips (or frying steak, cut into thin strips)
2 onions , halved and very thickly sliced
2 red peppers , seeded and thickly sliced
1 tbsp oil
2 tsp fajita seasoning
pack of 8 tortilla wraps
400g can chopped tomatoes with chilli and herbs
small bunch coriander , roughly chopped
soured cream or yogurt, optional, to serve

Steps:

  • Heat the grill to high and scatter the beef, onions and pepper pieces on a large baking tray. Mix the oil and seasoning in a small bowl, then rub over the meat and vegetables with your hands. Grill for 10 mins, turning halfway, until everything is cooked through and the peppers and onions are starting to blacken at the edges. Heat the tortillas in the microwave or under the grill according to pack instructions.
  • Meanwhile, tip the tomatoes into a sieve and leave to drain from their juice for 5 mins. Discard the juice, mix the flesh with most of the chopped coriander and season to taste. Wrap the spicy beef and vegetables, salsa and a little of the remaining coriander in the tortillas, topping with a spoonful of soured cream or yogurt, if you like.

Nutrition Facts : Calories 525 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 2.4 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 3.98 milligram of sodium

GRILLED MEXICAN STEAK



Grilled Mexican Steak image

This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.

Provided by TA9I

Categories     World Cuisine Recipes     Latin American     Mexican

Time P1DT20m

Yield 6

Number Of Ingredients 9

½ cup cumin seeds
5 jalapeno peppers, seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
⅓ cup fresh lime juice
1 ½ teaspoons salt
1 ½ cups olive oil
2 bunches cilantro (leaves and stems)
1 (3 pound) skirt or flank steak

Steps:

  • Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
  • In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
  • Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 g

MEXICAN STEAK WRAP



Mexican Steak Wrap image

Meals on the Run Recipe. Good use of leftover beef. The mayo salsa combo makes a really great spread.

Provided by LilPinkieJ

Categories     Vegetable

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

3 tablespoons mayonnaise (or sour cream)
1 tablespoon salsa
3 ounces steak, cooked and thinly sliced (or leftover roast beef)
1/4 cup red bell pepper, sliced
1/4 cup cheese, shredded
1/4 cup fresh cilantro
1/2 avocado, sliced (optional)
1 flour tortilla (8-inch size)

Steps:

  • Mix together mayonnaise and salsa. Spread on tortilla.
  • Layer steak, peppers, cilantro, avocado and cheese in the middle of the tortilla.
  • Fold in sides then fold down top and fold up bottom.

Tips:

  • Choose high-quality steak: Opt for tender cuts like ribeye, flank, or skirt steak.
  • Marinate the steak: Marinating the steak in a flavorful mixture of spices, herbs, and liquids helps tenderize and add flavor.
  • Cook the steak to your desired doneness: Use a meat thermometer to ensure the steak is cooked to your liking.
  • Slice the steak thinly: Thinly sliced steak makes it easier to wrap and eat.
  • Use fresh and flavorful ingredients: Fresh vegetables, herbs, and sauces enhance the overall taste of the wrap.
  • Experiment with different fillings: Feel free to customize the fillings according to your preferences, such as adding cheese, guacamole, or salsa.

Conclusion:

Mexican steak wraps are a delicious and versatile meal that can be enjoyed for lunch, dinner, or as a party appetizer. With tender and flavorful steak, fresh vegetables, and a tangy sauce, these wraps are sure to be a hit. Experiment with different ingredients and fillings to create your own unique and delicious variations. So next time you're craving a flavorful and satisfying meal, give Mexican steak wraps a try!

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