Flank Steak and Chimichurri Crunch Wrap

    A grilled wrap filled with steak, chimichurri, chips, tomato, corn, and LOTS of cheese!


    • 1 can Original RO*TEL Tomatoes
    • 1 cup charred corn
    • 1 bunch Parsley
    • 2 cloves Garlic
    • 1 teaspoon Salt
    • 1 Lemon juice
    • 1/4 cup Olive Oil
    • 1 Flank Steak
    • 1/4 cup Olive Oil
    • 3 cloves Garlic grated
    • 2 tablespoons Worcestershire
    • 1 tablespoon Hot Sauce
    • 1 tablespoon Red Vinegar
    • 1 teaspoon Cumin
    • 1 teaspoon Chili Powder
    • 1 teaspoon Salt
    • 5 12 inch Tortillas
    • 2 cups Cheddar Cheese
    • 2 cups Tortilla Chips


    1. Makes about 5 wraps
    2. Make the quick salsa - Mix the RO*TEL with the corn and set aside in the fridge until ready to use.
    3. Make the chimichurri - Put all the ingredients in the blender and pulse until smooth. Store in the fridge until ready to use.
    4. Make the steak - Mix all the marinade ingredients in a bag and add in the steak. Seal the bag and allow to marinate for at least an hour or up to 6 hours. Grill on high heat for about 5 minutes per side until cooked to medium. Slice thin against the grain.
    5. Build the wraps - Start with cheese, then add some steak and drizzle on chimichurri. Next add some chips, then the salsa. Top with more cheese.
    6. Fold the wrap around the fillings. Preheat a pan with some butter or oil and place the wrap seam side down in the pan to seal. Cook about 3 minutes to brown, then flip and repeat. Serve.


    This is a sponsored post written by me on behalf of RO*TEL for Conagra.

    The crunch wrap is basically the grilled cheese of the burrito world, but unlike a grilled cheese or quesadilla, when you heat up a crunch wrap, all the molten cheese stays on the inside ready to ooze out when you take a bite! I wanted to make a crunch wrap that was full of intense flavors and that oozy cheese I love, so I decided on using flank steak, a garlicy chimichurri, grilled corn, and tangy RO*TEL tomatoes. Mixing the RO*TEL with some charred corn became almost like a shortcut salsa that brought all the flavors in this crunch wrap together.

    A shortcut salsa – just a can of RO*TEL and some charred corn

    Lots of parsley with some garlic and oil to make the chimichurri.
    This sauce packs a punch!

    Flank steak is tied with skirt steak as my favorite cut of meat, especially for the grill.

    Slice it nice and thin!

    Then just build up the crunch wrap.

    This may seem messy, but the shape of the crunch wrap helps keep it all contained.

    Juicy, saucy, cheesy and bursting with flavors.