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.