Southwest Steak Fajita Wraps

Hear that? It's the sound of sizzling steak goodness about to get in your belly. This Southwest Steak Fajita wrap recipe offers a cornucopia of grilled vegetables, cheese, avocados, spice seasoning, and -- the piece de resistance -- marinated slices of succulent, juicy, steak seared to perfection. Brought together for your enjoyment in a Mission® Gluten Free tortilla. Viva la flavor!

Prep Time
Cook Time
  • Ingredients & Instructions
  • Reviews



  • 6

    Mission Gluten Free Soft Taco Tortilla Wraps, warmed
  • 1

    lb. Flank or skirt steak, thinly sliced
  • 2

    tbsp. Lime juice
  • 5

    tbsp. Olive oil, divided
  • 1

    (1 oz.) package or 2 tbsp. Gluten-free fajita seasoning mix
  • ¼

    tsp. Salt
  • 1

    Yellow onion, large, halved and sliced
  • 1

    Red bell pepper, sliced
  • 1

    Green bell pepper, sliced
  • 1

    cup Corn kernels, fresh or frozen (defrosted)
  • ½

    cup Shredded cheddar cheese
  • 1

    Large, ripe avocado, pitted and sliced


  • Step 1

    Place sliced steak in a shallow dish. In a small bowl combine lime juice, 3 tbsp. olive oil, fajita seasoning and salt. Pour half of the marinade over the steak and toss to evenly coat.

  • Step 2

    Heat 1 tbsp. olive oil in a large cast iron skillet or over medium-high heat and add onions and peppers. Cook, stirring frequently, until onions begin to soften and peppers are tender and slightly seared, about 8 minutes. Stir in corn and cook an additional 2 minutes. Remove vegetables from pan.

  • Step 3

    Wipe out the skillet and warm remaining tbsp. olive oil over medium-high heat. Add steak and cook 4-5 minutes until seared. Reduce heat, transfer vegetables back to the pan along with remaining marinade and cook an additional 2-3 minutes.

  • Step 4

    Lay out tortillas on a clean work surface and layer each with steak and vegetables, cheese and avocado. Roll into a wrap and enjoy!

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