Steak Fajita Wraps

Name: Steak Fajita Wraps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 Avocados; 1 Lime; 1¼ tsp Salt; 1¼ lb Beef Sirloin; 1 tsp Cumin; 1 tsp Paprika; 2 tbsp Vegetable Oil; 2 Bell Peppers; 1 Onion; 8 Tortillas

By Eatpace

Seared steak strips, peppers, and onions fill warm tortillas with a simple lime guacamole. The steak cooks in batches while the vegetables finish in the same skillet.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 773; kcal per serving
Protein: 39g; per serving

Plan this dinner Jump to recipe

Steak fajita wraps filled with peppers, onions, and guacamole.

35 min

Method

6 steps 15 min prep · 20 min cook

Prep

Step 1. Mash Avocado with juice from Lime and a pinch of the Salt. Set aside.
Step 2. Toss Beef Sirloin with Cumin, Paprika, and the rest of the Salt.

Cook

Step 3. Heat half the Vegetable Oil in a large skillet over high heat. Sear the steak in batches until browned outside, about 2 minutes per batch; transfer to a plate.
Step 4. Add the rest of the Vegetable Oil, Bell Pepper, and Onion to the skillet. Cook over medium-high heat, stirring, until browned at the edges and tender-crisp, about 6 minutes.
Step 5. Return the steak and any juices to the skillet. Toss over medium-high heat until warmed through, about 1 minute, then remove from the heat.

Finish & serve

Step 6. Warm Tortilla in a dry skillet over medium heat until flexible, about 30 seconds per side. Fill with the steak, vegetables, and guacamole, then fold into wraps.

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Tips

Good to know

Pat the steak dry before seasoning and leave space between the strips so they sear instead of steam.

Leftovers

Refrigerate the steak and vegetables for up to 3 days; store guacamole separately with plastic wrap pressed against its surface.

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