Cowboy Caesar Wraps
Cowboy Caesar Wraps
Ingredients
For the Elote-Style Corn Mixture
- 1 can whole kernel corn, large, drained
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/2 cup cilantro, chopped
- 5 limes, juiced
- 1/2 cup Cotija cheese, crumbled
For the Tri-Tip Steak
- 2 pounds tri-tip steak, pre-marinated (onion, pepper, garlic)
For the Seasoned Black Beans
- 1 can black beans, 15-ounce, rinsed and drained
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
For Assembly
- 4 large flour tortillas
- 4 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/2 cup crispy fried onions
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Prepare the Elote-Style Corn Mixture: Empty the can of whole kernel corn into a medium pot. Add butter, salt, and black pepper. Heat on the stove over medium heat, stirring occasionally, until the butter is melted and the corn is warmed through, about 5 minutes.
⏱️ 5 min
- 3
Remove the corn from heat. Stir in mayonnaise, chopped cilantro, and the juice from five limes. Mix thoroughly with a wooden spoon. Add the crumbled Cotija cheese and stir until well combined. Taste and adjust seasoning if necessary. Transfer the corn mixture to a metal pan and keep warm.
⏱️ 5 min
- 4
Cook the Tri-Tip Steak: Heat a flat-top griddle or large cast-iron skillet over medium-high heat. Place the pre-marinated tri-tip steaks on the hot griddle and sear for 3-4 minutes per side until a good crust forms.
⏱️ 8 min
- 5
Transfer the seared steaks to a baking sheet and finish in the preheated oven for 8-12 minutes, or until desired doneness (medium-rare is recommended). Remove from oven and let rest for 10 minutes before slicing.
⏱️ 10 min•🌡️ 375
- 6
While the steak rests, prepare the Seasoned Black Beans: In a small saucepan, combine the rinsed and drained black beans with salt, black pepper, cumin, and dried oregano. Heat over medium-low heat until warmed through, about 5 minutes, stirring occasionally.
⏱️ 5 min
- 7
Prepare the Caesar Salad: In a large bowl, combine the chopped romaine lettuce with Caesar dressing. Toss until the lettuce is evenly coated.
⏱️ 2 min
- 8
Dice the rested tri-tip steak into small, bite-sized cubes on a cutting board.
⏱️ 3 min
- 9
Assemble the Wraps: Lightly toast the large flour tortillas on the griddle or in a dry skillet for about 30 seconds per side until warm and pliable. Lay a toasted tortilla flat on a cutting board. Spread a layer of Caesar salad across the tortilla, leaving a border.
⏱️ 4 min
- 10
Add a scoop of the elote-style corn mixture, followed by a portion of the seasoned black beans, and then several pieces of the cubed tri-tip steak. Finish with a sprinkle of crispy fried onions.
⏱️ 4 min
- 11
Fold the sides of the tortilla inward, then roll tightly from the back to the front to create a burrito-style wrap. Briefly place the assembled wrap seam-side down on the hot griddle for 30 seconds to seal, then serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cowboy Caesar Wraps
Ingredients
For the Elote-Style Corn Mixture
- 1 can whole kernel corn, large, drained
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/2 cup cilantro, chopped
- 5 limes, juiced
- 1/2 cup Cotija cheese, crumbled
For the Tri-Tip Steak
- 2 pounds tri-tip steak, pre-marinated (onion, pepper, garlic)
For the Seasoned Black Beans
- 1 can black beans, 15-ounce, rinsed and drained
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
For Assembly
- 4 large flour tortillas
- 4 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/2 cup crispy fried onions
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Prepare the Elote-Style Corn Mixture: Empty the can of whole kernel corn into a medium pot. Add butter, salt, and black pepper. Heat on the stove over medium heat, stirring occasionally, until the butter is melted and the corn is warmed through, about 5 minutes.
⏱️ 5 min - 3
Remove the corn from heat. Stir in mayonnaise, chopped cilantro, and the juice from five limes. Mix thoroughly with a wooden spoon. Add the crumbled Cotija cheese and stir until well combined. Taste and adjust seasoning if necessary. Transfer the corn mixture to a metal pan and keep warm.
⏱️ 5 min - 4
Cook the Tri-Tip Steak: Heat a flat-top griddle or large cast-iron skillet over medium-high heat. Place the pre-marinated tri-tip steaks on the hot griddle and sear for 3-4 minutes per side until a good crust forms.
⏱️ 8 min - 5
Transfer the seared steaks to a baking sheet and finish in the preheated oven for 8-12 minutes, or until desired doneness (medium-rare is recommended). Remove from oven and let rest for 10 minutes before slicing.
⏱️ 10 min•🌡️ 375 - 6
While the steak rests, prepare the Seasoned Black Beans: In a small saucepan, combine the rinsed and drained black beans with salt, black pepper, cumin, and dried oregano. Heat over medium-low heat until warmed through, about 5 minutes, stirring occasionally.
⏱️ 5 min - 7
Prepare the Caesar Salad: In a large bowl, combine the chopped romaine lettuce with Caesar dressing. Toss until the lettuce is evenly coated.
⏱️ 2 min - 8
Dice the rested tri-tip steak into small, bite-sized cubes on a cutting board.
⏱️ 3 min - 9
Assemble the Wraps: Lightly toast the large flour tortillas on the griddle or in a dry skillet for about 30 seconds per side until warm and pliable. Lay a toasted tortilla flat on a cutting board. Spread a layer of Caesar salad across the tortilla, leaving a border.
⏱️ 4 min - 10
Add a scoop of the elote-style corn mixture, followed by a portion of the seasoned black beans, and then several pieces of the cubed tri-tip steak. Finish with a sprinkle of crispy fried onions.
⏱️ 4 min - 11
Fold the sides of the tortilla inward, then roll tightly from the back to the front to create a burrito-style wrap. Briefly place the assembled wrap seam-side down on the hot griddle for 30 seconds to seal, then serve immediately.
⏱️ 2 min