Becky Luigart-Stayner
Yield
6 servings (serving size: 1 wrap)

To keep the wraps from getting soggy in the refrigerator, dole out the corn mixture with a slotted spoon. Try this with flavored tortillas to suit your taste.

How to Make It

Step 1

Combine first 9 ingredients, stirring well to coat.

Step 2

Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.

Ratings & Reviews

Dh2angel's Review

cmecucci
June 30, 2014
This is a great recipe that I will definitely make again. I loved the flank steak and corn and black bean salsa and the pepperjack cheese was a nice touch. The leftovers were fantastic also. I also added sour cream, sriracha, and fresh spinach to the burritos which really rounded them out.

Sammiehigg's Review

poocasile
October 11, 2012
N/A

heddyq's Review

heddyq
July 05, 2012
N/A

MaryCkLdy's Review

MaryCkLdy
July 31, 2011
We really liked these. I wrapped each one in foil and heated them in the oven and I think they were really good heated instead of cold. This is something that I will repeat.

Cynthia530's Review

Sammiehigg
April 10, 2011
Excellent! Once the meat is marinated, the rest of the prep goes quickly. With a little planning, this would be a great weeknight meal.

cmecucci's Review

Dh2angel
August 09, 2009
very delicious. We eat them right after I grill the meat, instead of eating it cold. Either way they are just wonderful. Great flavor, and I add a little extra cilantro.

poocasile's Review

Cynthia530
June 10, 2009
i make this meal regularly every summer except i use pork tenderloin in place of the steak. easy, good, everyone likes.