Beef Strip Fajita Wraps
Tina BevkThere are days when I’m making dinner and just want something quick and tasty—and that’s when I turn to these Beef Strip Fajita Wraps. They’ve become my go-to easy dinner recipe. They’re flavorful, packed with veggies, and wrapped up in a warm tortilla.
I love that it’s one of those meals where you can just toss everything in a pan, let it do its thing, and then everyone builds their own wrap at the table. It’s easy, it’s fun, and it makes dinner feel a little like a mini fajita party (without all the dishes).
If you’re looking for more dinner ideas, don’t miss my post on 8 Sourdough Dinner Recipes Your Family Will Love! It’s packed with flavorful meals that are perfect for weeknights—and a great way to put that sourdough starter to work beyond just bread.
Important Ingredients
- Tortillas: Used as the base for wrapping your fajita fillings.
- Olive Oil: Used to sauté vegetables and beef.
- Large Onions: Bring a savory, slightly sweet flavor when cooked.
- Zucchini: Adds a fresh, light texture to the fajita filling.
- Red Bell Peppers: Provide a burst of color and flavor to your fajita wraps.
- Beef Strips: Soak up the fajita spices for juicy, flavorful bites.
- Mexican Spices or Fajita Mix: Give the fajita mix its signature bold, zesty flavor.
- Salsa or Guacamole (Optional): Salsa adds a tangy kick, while guacamole offers a creamy, cool contrast to the warm, spicy fajita filling.
- Cheese or Nutritional Yeast (Optional): Shredded cheese adds a creamy, melty topping, while nutritional yeast offers a cheesy flavor without the dairy.
See recipe card for quantities.
Substitutions & Variations
- You can make it enchilada-style by rolling up the filled tortillas, placing them in a baking dish, covering with cheese, and baking until bubbly.
- Feel free to replace the beef with chicken, pork slices, or even shrimp.
- For a vegetarian version, use black beans, pinto beans, or grilled tofu. For extra veggies, add mushrooms, corn, or spinach to bulk up the veggie content.
How to Make Beef Strip Fajita Wraps
Step 1: Heat a generous amount of olive oil in a large frying pan over medium to high heat. Add the onions and cook until they begin to brown (Image 1). While the onions cook, slice the zucchini and bell peppers, then add them to the pan (Image 2). Continue cooking until the vegetables soften and develop some charred edges.
Step 2: Push the veggies to one side of the pan, add a bit more oil, and place the beef strips in the pan (Image 3). Cook until nicely browned, adjusting the cooking time if you prefer your beef medium-rare (Image 4).
Step 3: Sprinkle Mexican spices or fajita mix over the cooked veggies and beef (Image 5), stirring to coat everything evenly (Image 6). Warm the tortillas in a cast-iron skillet, panini press, or microwave until soft, and slightly charred if using direct heat.
Step 4: Spread salsa or guacamole on each tortilla if using, then top with the beef and veggie mix (Image 7). Add cheese or nutritional yeast, then roll them up tightly. Serve the wraps warm, ideally right after assembling, to enjoy the freshness and flavors (Image 8).
Hint: Set out all the fillings and toppings buffet-style and let your family create their own fajita wraps. It’s a fun, hands-on dinner that gets everyone involved—and there’s less pressure on you to assemble everything.
💭Crucial Success Tips
- Use a tender cut of beef like sirloin or flank for best texture.
- Don’t overcrowd the pan. If needed, cook the meat and veggies in batches to get that delicious caramelization.
- Warm your tortillas right before serving—they’re more flexible and flavorful that way.
- Keep it saucy: A little guac or salsa inside each wrap adds moisture and richness—don’t skip it!
FAQ
Yes! Cook the filling, then reheat it when you’re ready to serve. Just warm your tortillas fresh to keep them soft.
That’s totally up to you! Start with a mild fajita mix and add chili flakes or hot sauce if your crew likes heat.
Yes! Just slice it thin and toss it in the pan with the veggies at the end to warm through.
Either corn or wheat tortillas will do! Wheat tends to hold more filling without breaking, but corn offers great flavor.
Serve immediately after assembling, or keep the filling and tortillas separate until ready to eat.
Beef Strip Fajita Wraps
Ingredients
- 4 tortillas large, corn or wheat—your choice
- olive oil plenty
- 2 onions large, sliced
- 2 zucchini medium, sliced
- 2 red bell peppers sliced
- 400 grams beef strips – choose a tender cut like steak
- Mexican spices or fajita mix to taste
Instructions
- Heat a generous amount of olive oil in a large frying pan over medium to high heat. Add the onions and cook until they begin to brown. While the onions cook, slice the zucchini and bell peppers, then add them to the pan. Continue cooking until the vegetables soften and develop some charred edges.
- Push the veggies to one side of the pan, add a bit more oil, and place the beef strips in the pan. Cook until nicely browned, adjusting the cooking time if you prefer your beef medium-rare.
- Sprinkle Mexican spices or fajita mix over the cooked veggies and beef, stirring to coat everything evenly. Warm the tortillas in a cast-iron skillet, panini press, or microwave until soft, and slightly charred if using direct heat.
- Spread salsa or guacamole on each tortilla if using, then top with the beef and veggie mix. Add cheese or nutritional yeast, then roll them up tightly. Serve the wraps warm, ideally right after assembling, to enjoy the freshness and flavors.
Notes
- Family-Style Fun: Make mealtime interactive by setting out the filling, tortillas, and toppings like salsa, guacamole, and cheese on the table, letting everyone build their own wraps. It’s a fun and engaging way to enjoy dinner together!
Nutrition
If you gave these Beef Strip Fajita Wraps a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Beef Strip Fajita Wraps
Store leftover beef and veggie filling in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warm. Tortillas can be kept in a zip-top bag or airtight container at room temp or in the fridge if opened.
For freezing, store the filling in a freezer-safe container for up to 2 months—just thaw overnight in the fridge and reheat before serving.
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Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
