This Carne Asada Crunch Wrap is a Taco Bell classic made right at home! We’re whipping up a batch of grilled carne asada, then loading it up in a toasty tortilla with tostada shells, nacho cheese, lettuce, tomato, cheese, and sour cream.
This homemade crunch wrap is fire cooking and fast food all in one. And it’s so good!
Love carne asada? Try my Carne Asada Breakfast Tacos or classic Grilled Carne Asada!
Marinate the Steak
Our Carne Asada Crunch Wrap starts with the perfect steak marinade…because the steak is the star of the show after all. So it better be flavorful!
To make your marinade, mix together lime juice, orange juice, scallions, chopped cilantro, jalapeño lime pilsner, hot sauce, and light beer. Add the 1-2 skirt steaks into the bowl with the marinade, mix thoroughly to coat the meat, then cover and place in the fridge.
Now, as always, the longer the meat sits in the marinade, the better the flavor will be. So, I like to marinate the meat for the Carne Asada Crunch Wrap overnight, but if you’re shorter on time, a minimum of 4 hours will result in perfectly good meat too.
Time to Cook!
With the steak for the Carne Asada Crunch Wrap nice and marinated, it’s time to cook.
First, preheat your fire to a high heat of around 400ºF for direct grilling. Pull the steaks out of the bowl and get rid of the excess marinade.
Next, add the skirt steaks for the onto the hot grill. Allow them to cook for 2-2.5 minutes on each side. To check that they’re done, use a meat thermometer. The internal temperature should be 125ºF!
To finish the steak for the Carne Asada Crunch Wrap, pull the steaks off the grill. Let the meat rest for 10 minutes, then slice the steaks up into bite sized cubes.
Assemble Your Carne Asada Crunch Wrap
Let’s get our crunch wrap ready to go, because I know your mouth is watering!
Lay a large, warm tortilla out onto a clean work surface. Place a handful of the grilled carne asada onto the tortilla, then drizzle on a generous amount of warm nacho cheese.
Next, add the tostada over the top followed by a layer of sour cream, shredded lettuce, diced tomatoes, and shredded cheese.
To finish the Carne Asada Crunch Wrap, fold the large tortilla over the food to form that classic Crunch Wrap shape. You can add another smaller tortilla if it’s not quite big enough. But, if you use large tortillas, you shouldn’t have any problems.
Love Mexican-style meals? Try my Chicken Bacon Ranch Quesadilla, my Cheesy Steak Quesadilla, or my Loaded Huevos Rancheros!
Let’s Have a Toast for our Carne Asada Crunch Wrap
Okay, now that the Carne Asada Crunch Wrap is assembled, we have one more quick step: toast it!
Add a cast-iron skillet onto the hot grill, then add in the crunch wraps with the folded side down. Toast them for a couple of minutes on each side until they turn a nice golden-brown. The more “crunch”, the better!
Pull the wraps off of the grill, let them cool for a couple minutes, then dig in!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Check out this full length recipe video on Facebook.
Carne Asada Crunch Wrap
- 1-2 Skirt Steaks trimmed
- 3 medium Limes juiced
- 1 Navel Orange juiced
- 3-4 stalks Scallions split in half
- ⅛ cup Chopped Cilantro
- 2 tbsp Jalapeño Lime Pilsner
- 1 tbsp Hot Sauce
- 12 oz Light Beer
- 4-5 Large Tortillas
- 4-5 Tostada Shells
- 2 cups Nacho Cheese warmed
- 1 cup Diced Tomatoes
- 1 cup Shredded Cheese
- 1 cup Shredded Lettuce
- 1 cup Sour Cream
- Begin by adding all the ingredients for the marinade into a bowl and mixing together thoroughly. Next, add your skirt steak to a food safe bag/bowl along with the sliced scallion stalks. Pour in your marinade and mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.
- Preheat your fire to high heat (around 400F) for direct grilling.
- Pull your steaks out of the bag and discard any excess marinade. Add your steaks to the grill to cook for about 2-2.5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.
- For the crunch wrap, lay out a warm large tortilla and place a handful of the grilled steak in the center. Drizzle some warm nacho cheese over the steak, then add your tostada on top making sure all of the steak is underneath the tostada. Top the tostada with a layer of sour cream then add the shredded lettuce, diced tomatoes and shredded cheese. Finally, begin folding the large tortilla over the food to make the crunch wrap shape. If your tortilla is not large enough, add another smaller tortilla to the top before wrapping. Once wrapped, carefully place to the side with the folded side down and repeat all the steps for the rest of the crunch wraps.
- Get a cast iron skillet over the coals for a medium high heat. Add your crunch wraps, folded side down, to the skillet to toast for 1-2 minutes until golden brown. Flip over and toast for another 1 minute. Pull off and let cool
- Slice, serve and enjoy!
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