Wrap de carne, or beef wrap, is a versatile and satisfying meal made with seasoned grilled beef, fresh vegetables, and a flavorful sauce, all wrapped in a warm tortilla. It works because the combination of juicy meat, crunchy veggies, and creamy or tangy sauce creates a perfect balance of textures and flavors in every bite. This recipe is quick enough for a weeknight dinner and customizable for any taste.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large flour tortillas (10-inch / 25 cm)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (30 g) shredded lettuce or mixed greens
- 1/2 red onion, thinly sliced
- 1/2 cup (120 g) sour cream or Greek yogurt
- 1/4 cup (60 ml) chimichurri sauce (store-bought or homemade)
Instructions
- Pat the steak dry with paper towels. In a small bowl, mix the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Rub this mixture all over the steak and let it sit at room temperature for 10 minutes while you prep the vegetables.
- Heat a grill pan or cast-iron skillet over high heat until smoking. Add the steak and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS recommends cooking whole cuts of beef to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest. Use a food thermometer to check.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute.
- While the steak rests, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in a 350°F (175°C) oven for 5 minutes.
- Thinly slice the steak against the grain.
- To assemble each wrap: lay a tortilla flat, spread 2 tablespoons of sour cream down the center, then add a handful of lettuce, a few tomato halves, some red onion slices, and a generous portion of sliced steak. Drizzle with chimichurri sauce.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice in half diagonally and serve immediately.
Tips
- Substitutions: If you don’t have flank steak, use sirloin, ribeye, or even chicken breast (cook to 165°F / 74°C). For a vegetarian version, use grilled portobello mushrooms or halloumi cheese.
- Don’t skip the rest: Resting the steak is crucial—it keeps the meat juicy and prevents the juices from running out when you slice it.
- Slice against the grain: Always slice the steak against the grain (perpendicular to the muscle fibers) to ensure tender bites.
- Common mistake: Overfilling the wrap makes it hard to roll and messy to eat. Stick to about 1/2 cup of filling per tortilla.
Serving Suggestions
Serve these wraps with a side of Mexican rice, black beans, or a simple corn salad. They also pair well with tortilla chips and guacamole or pico de gallo. For a lighter meal, enjoy them with a fresh green salad dressed with lime vinaigrette.
Variations
- Spicy: Add sliced jalapeños or a drizzle of hot sauce to the filling.
- Cheesy: Sprinkle shredded cheddar or Monterey Jack cheese over the steak before rolling.
- Different sauce: Swap chimichurri for salsa verde, tzatziki, or a simple lime crema.
- Whole wheat: Use whole wheat tortillas for a heartier option.
Storage and Reheating
Store leftover wraps (without the sauce, if possible) in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in a damp paper towel and microwave for 1-2 minutes, or warm in a skillet over medium heat for 2-3 minutes per side. If the wraps are already sauced, they may become soggy; consider reheating the filling separately and assembling fresh.
Frequently Asked Questions
Can I use a different cut of beef? Yes, any tender cut like sirloin, ribeye, or even tenderloin works well. If using a tougher cut like chuck, marinate it longer and cook it low and slow until tender.
Can I make these wraps ahead of time? You can prepare the steak and chop the vegetables a day ahead, but assemble the wraps just before serving to keep the tortillas from getting soggy.
What if I don’t have chimichurri? You can make a quick version by blending parsley, garlic, olive oil, red wine vinegar, and red pepper flakes. Or use pesto or a squeeze of lime juice with chopped cilantro.
How do I know when the steak is done? Use a meat thermometer. For medium-rare, aim for 135°F (57°C) before resting; it will rise to 145°F (63°C) during the rest. If you prefer medium, cook to 150°F (66°C) before resting.
Can I grill the steak outdoors? Absolutely! Preheat your grill to high and cook the steak for 4-5 minutes per side, just like the stovetop method.
What can I use instead of sour cream? Greek yogurt, crème fraîche, or a dairy-free yogurt alternative all work as substitutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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