Becky Luigart-Stayner
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

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

October 11, 2012

heddyq's Review

July 05, 2012

MaryCkLdy's Review

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

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

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

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