Instructions
Step 1: In separate bowls, season the sliced steak and chicken strips with salt, black pepper, paprika, garlic powder, onion powder, and oregano.
Step 2: Heat olive oil in a skillet over medium-high heat. Cook the steak strips for 3 to 4 minutes until browned and tender. Remove and set aside.
Step 3: In the same skillet, cook the chicken strips for 5 to 6 minutes until fully cooked and slightly charred.
Step 4: Lightly sauté the sliced onions until softened and caramelized.
Step 5: In a small bowl, mix mayonnaise, ketchup, hot sauce, and garlic sauce to create a creamy wrap sauce.
Step 6: Warm the tortillas in a dry skillet or microwave until flexible.
Step 7: Layer lettuce, tomatoes, cucumbers, cooked meat, sautéed onions, and shredded cheese onto each tortilla.
Step 8: Drizzle the creamy sauce generously over the fillings.
Step 9: Fold the tortillas tightly into wraps and toast them in a lightly buttered skillet until golden brown on both sides.
Step 10: Slice the wraps in half if desired and serve immediately while warm and cheesy.
Storage and Reheating Tips
Store leftover meat, vegetables, and sauces separately in airtight containers in the refrigerator for up to 3 days.
Assemble fresh wraps before serving for the best texture and flavor.
Reheat the cooked meat in a skillet or microwave until warmed through.
Toast assembled wraps in a skillet or sandwich press to restore crispness before serving.
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