Tex-Mex Smokehouse Fajita Wraps

Allergens

Dairy (Monterey Jack cheese), Gluten (Flour tortillas)

Ingredients

• 8 oz beef flank steak 1 tbsp chili powder 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika Salt and pepper, to taste 2 tbsp vegetable oil 1 medium
• sized bell pepper (red or green) 1 large white onion 4 large flour tortillas 2 cups shredded Monterey Jack cheese Sour cream, for serving Fresh cilantro, chopped, for serving 1 lime, cut into wedges, for serving

Instructions

1. In a medium bowl, combine chili powder, garlic powder, onion powder, paprika, salt, and pepper. Rub the spice mix onto both sides of the beef steak, making sure it is evenly coated. Let it marinate for at least 30 minutes.
2. Slice the bell pepper and onion into thin strips. Set aside.
3. Preheat a grill or a grill pan to medium high heat. Add the steak and cook for about 4 minutes per side, or until desired doneness is reached. Transfer the cooked beef to a cutting board and let it rest for a few minutes before slicing against the grain into thin strips.
4. In the same grill or pan, add a little oil and cook the bell pepper and onion strips until tender, about 5 6 minutes. Add the cooked veggies with the beef slices back to the cutting board and roughly chop together.
5. Warm the tortillas on the grill for 30 seconds per side. Place two warm tortillas on each plate. Spoon the chopped beef and vegetables onto the center of each tortilla. Top with shredded Monterey Jack cheese, a dollop of sour cream, and a sprinkle of freshly chopped cilantro. Squeeze lime wedges over the top.
6. Fold the tortillas in half, enclosing the ingredients, and serve immediately.

Chef’s Insight

The combination of spices used in this recipe is inspired by the famous El Paso seasoning blend, adding depth to the smoky flavors.

Notes

The smoky aroma of the grilled meat and vegetables will fill your kitchen with the irresistible appeal of a Tex-Mex smokehouse.