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spiced garlic steak tortilla wraps

Cajun Garlic Herb Steak Wraps

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 32 minutes
Course Main
Cuisine Cajun
Servings 4 wraps

Equipment

  • 1 large skillet or grill pan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Small bowl
  • 1 Tongs
  • 1 Measuring spoons set
  • 1 Measuring cups set
  • 1 aluminum foil sheet

Ingredients
  

  • 1 1/4 pound flank steak thinly sliced against the grain
  • 2 tablespoon Cajun seasoning divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt or to taste
  • 2 tablespoon olive oil divided
  • 1 tablespoon unsalted butter
  • 3 clove garlic minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 cup bell peppers thinly sliced
  • 1/2 cup red onion thinly sliced
  • 4 large flour tortillas warmed
  • 1 cup romaine lettuce shredded
  • 1/2 cup cherry tomatoes halved
  • 1/3 cup sour cream
  • 1 tablespoon hot sauce optional
  • 1/2 cup shredded cheddar or pepper jack cheese optional

Instructions
 

  • Pat the sliced flank steak dry with paper towels and toss in a mixing bowl with 1 tablespoon olive oil, 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, black pepper, and salt until evenly coated.
  • Preheat a large skillet or grill pan over medium-high heat until hot and lightly oil the surface with the remaining 1 tablespoon olive oil.
  • Sear the seasoned steak in a single layer for 2–3 minutes per side until nicely browned and just cooked to medium, working in batches if needed to avoid crowding.
  • Transfer the steak to a foil sheet to rest and tent loosely.
  • In the same skillet over medium heat, add butter and sauté the garlic for 30 seconds until fragrant.
  • Add bell peppers and red onion and cook for 3–4 minutes until crisp-tender, scraping up browned bits.
  • Stir in parsley, chives, lemon juice, and the remaining 1 tablespoon Cajun seasoning, then return any steak juices from the foil to the pan and toss to combine.
  • Warm tortillas in a dry pan or microwave until pliable.
  • Spread each tortilla with sour cream mixed with hot sauce if using, then layer lettuce and tomatoes.
  • Add steak and pepper-onion mixture, sprinkle with cheese if desired, and roll into tight wraps, tucking in the sides.
  • Slice wraps in half and serve immediately.

Notes

For juicier results, keep the pan hot and avoid overcrowding so the steak sears instead of steams; medium-rare to medium (130–140°F) keeps flank steak tender, and thin slicing against the grain is essential. If using whole steak rather than pre-sliced, sear it 3–4 minutes per side, rest 5–10 minutes, then slice thinly. Adjust Cajun seasoning salt levels to taste, as blends vary, and add a squeeze of lemon or a drizzle of honey to balance heat. Warm tortillas prevent tearing; if meal-prepping, pack wet components separately and assemble just before eating.
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