Flank Steak and Chimichurri Crunch Wrap
A grilled wrap filled with steak, chimichurri, chips, tomato, corn, and LOTS of cheese!
Servings: 5 wraps
Calories: 887kcal
Ingredients
Simple Corn Salsa
- 1 can diced tomatoes with green chilis
- 1 cup charred corn
Chimichurri
- 1 bunch parsley
- 2 cloves garlic
- 1 teaspoon salt
- 1 lemon juice
- 1/4 cup olive oil
Steak and Marinade
- 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
Wraps
- 5 12 inch tortillas
- 2 cups cheddar cheese
- 2 cups tortilla chips
Instructions
- Make the quick salsa - Mix the canned tomatoes with the corn and set aside in the fridge until ready to use.
- Make the chimichurri - Put all the ingredients in the blender and pulse until smooth. Store in the fridge until ready to use.
- 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.
- 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.
- 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.
Nutrition
Calories: 887kcal | Carbohydrates: 75g | Protein: 32g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 2298mg | Potassium: 575mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1629IU | Vitamin C: 23mg | Calcium: 543mg | Iron: 7mg