Street Corn Steak Crunch Wraps (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 New York Strip Steaks, cut into strips (about 1.5 lbs)
02 - 4 cups corn, fresh, frozen, or canned (drained)
03 - 1/2 cup mayonnaise
04 - 1/2 cup queso fresco cheese, crumbled
05 - 1/2 cup fresh cilantro, chopped
06 - 1 lime, juiced
07 - 4 large burrito-size flour tortillas
08 - 4 fajita-size flour tortillas
09 - 4 tostadas
10 - Shredded Chihuahua cheese

→ Seasonings

11 - Olive oil
12 - 1/2 tsp salt
13 - 1 tsp pepper
14 - 2 tsp chili powder
15 - 2 tsp cumin
16 - 2 tsp dried cilantro
17 - 1/4 tsp cayenne

# Instructions:

01 - Heat a griddle over medium heat and add some olive oil. Place the steak and corn on separate sides of the griddle. Season both with the blend of salt, pepper, chili powder, cumin, dried cilantro, and cayenne. Stir and cook until the steak is cooked as desired and the corn is browned.
02 - Transfer the browned corn into a bowl. Add mayonnaise, crumbled queso fresco cheese, chopped cilantro, and lime juice. Mix everything well to combine.
03 - Lay out a large burrito-size tortilla. Add a layer of shredded Chihuahua cheese, a scoop of cooked steak, and place a tostada on top. Add a spoonful of the corn mixture, then place a small fajita-size tortilla on top. Fold up the edges of the large tortilla to enclose the filling. Repeat for the remaining wraps.
04 - Place the assembled crunch wraps seam-side down on the griddle over low heat. Cook briefly on both sides until golden brown. Serve warm with extra lime wedges.

# Notes:

01 - This recipe makes four large crunch wraps.
02 - You can use fresh, frozen, or drained canned corn for this recipe.
03 - If a griddle is unavailable, use skillets on the stove to cook the ingredients.