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Crunch Wraps are always a favorite easy dinner in my house! These Chipotle Steak Crunch Wraps are probably my favorite variation I’ve made yet. I am always looking for ways to switch up Taco Tuesday and these are perfect.

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Ingredients

1 lb Ribeye Steak
Steak Seasoning
1 onion sliced
2 green peppers sliced
Salt, pepper, garlic powder
Extra grande burrito size tortillas
Tostadas
Cheese Whiz
Taco Bell Chipotle Sauce
Sour cream
Shredded lettuce
Tomatoes
Taco sauce

Cook the Steak and Veggies

To prepare this recipe, I start by slicing the onion and two green peppers thinly. Once they are all sliced set them aside.

I like to use Ribeye steak for this recipe, but you can use any cut of steak you have. I like to also thinly slice the steak.

Heat a large skillet over medium high heat and melt 1 tbsp of butter in the skillet. Add the sliced peppers and onions. Season them lightly with some salt, pepper, and garlic powder.

Let those cook until the veggies are soft and remove them from the skillet.

Next, add the steak to the hot skillet and season with some steak seasoning. Any steak seasoning will work, but I usually use Montreal Steak Seasoning or Strawberry’s Grand Champion Steak Shake.

Once the steak is cooked to your liking remove the whole skillet from the heat and add the peppers and onions back to the skillet. Stir well.

Honestly this steak and veggie combo is also good wrapped in flour tortillas, in quesadillas, or over rice as bowls if you have any leftovers or are looking for another way to use it!

Make Chipotle Steak Crunch Wraps

To make the crunch wraps, lay out a large Extra Grande Burrito size tortilla. Add a drizzle of Taco Bell Chipotle sauce and a scoop of the steak, peppers, and onions.

The Taco Bell Chipotle Sauce can be found in just about any grocery store, but I usually get it at Walmart.

I like to add a small drizzle of the jarred cheese whiz on top of the steak, but you could also use shredded cheese or any kind of queso.

Next, add a tostada, sour cream, shredded lettuce, and some diced tomatoes.

The trickiest part of making crunch wraps is getting it folded up. Tuck and fold all the way around the crunch wrap.

Place the crunch wrap in a hot skillet seam side down. Putting it in the skillet seam side down will help it stay closed. Cook over medium heat until both sides are golden brown.

Serve Chipotle Crunch Wraps

Once all of the crunch wraps are golden brown, it’s time to eat! I like to serve them with some taco sauce! You could also make some rice or have chips and guacamole, pico de gallo, or some salsa!

There are so many variations of crunch wraps that can be made! My family always loves them and they are a great way to switch up Taco Tuesday!

Tips and Frequently Asked Questions

My family likes dipping these in some taco sauce.
These Chipotle Steak Crunch Wraps make an awesome griddle recipe, if you are looking for something to make on a flat top griddle.
I use jarred cheese whiz, but any cheese would be good in these.
I really like the Taco Bell Creamy Chipotle sauce, but you can swap that out for any sauce you like.
This recipe makes four large crunch wraps.
Be sure to use the Extra Large Burrito tortillas for this recipe. They stretch perfectly over the tostadas.
I used thinly sliced ribeye steak, but just about any cut of steak will work.
Any steak seasoning you like will work, but I usually use Montreal Steak seasoning or Strawberry’s Grand Champion Steak Shake

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