Steak and Street Corn Crunchwrap
I am a HUGE lover of street corn. Just give me a huge bowl of it and I will devour like no time has gone by. This crunchwrap was incredibly flavorful with the slight salty of the steak and the little sweet of the corn it balanced it out beautifully.
Street corn is also known as Mexican Elote, Mexican Food Corn or Mexican Corn on the Cob. It’s essentially corn on the cob smothered with a sauce made by using a mayo-sour cream mixture and sprinkled with cotija cheese and fresh cilantro. YUM!
Who is team Street Corn??!! How do you enjoy eating it? What do you make with it?
Steak and Street Corn Crunchwrap
WOW this was incredible! Full of flavor and so delicious. All you can see is the steak versus all the other goodies so next time I will cut my steak into chunks instead of sliced. Regardless of how I cut my steak, the flavor was SPOT ON!!
Equipment
- 1 Broiler
Ingredients
- 2 Cut da Carb Flatbread
- 8 oz Flat Iron Steak
- 1 cup Roasted Corn (I use either Trader Joe's or Del Monte)
- 1-1/2 cup Lite 3 Cheese Blend Shredded
- 1/2 cup Chopped Sweet Onion
- 1/3 cup Chopped Red Onion
- 4 tbsp Lite Sour Cream
- 2 tbsp Chopped Cilantro
- 1 tsp Cotija Cheese
- 1 I Can’t Believe It’s Not Butter Spray
Instructions
- Broil a seasoned Flat Iron (we use different types of meat seasonings) for 6 minutes each side.
- While your meat cooks, chop up both onions.
- Caramelize your chopped sweet onion bits in a small fry pan. I fry them on a high heat, once start to brown add a little bit of water, stir and repeat that process until it is all golden brown.
- Warm up your corn IF it is frozen. Not too hot or your flatbread could tear.
- When your meat is done, chop up in bite size pieces
- Lay out your flatbread
- Layer the middle of your flatbread with your ingredients; starting and ending with ½ each of shredded cheese. This helps melt the cheese!
- Fold up like a present starting with the bottom of your flatbread, then the bottom left corner, side…etc. *See my Instagram Story Highlight for a how-to video!*
- Spray your folded side down with ICBINB and put in your frypan. Give it a couple minutes on level 7 (med/high) so it turns golden and crispy.
- Spray the top of your crunchwrap with ICBINB and flip.
- Once that side is golden, spray the sides and use your spatula to hold one side up and the your ICBINB bottle for the other side. Keep turning the wrap all around so it gets the sides golden.
- When done, place on a mat and cut in half.
- Plate and top with cotija cheese and cilantro.
- I served mine with a side of lite sour cream.
Notes
Total of 11 Weight Watchers points for EACH / half of the plate = 1 full crunchwrap.
Tried this recipe?Let us know how it was!
