Steak and Shrimp Surf & Turf Wraps 🌯🍤
These hearty wraps combine juicy steak, garlic butter shrimp, crisp vegetables, and a creamy sauce in a warm tortilla. Perfect for lunch or dinner.
Servings: 4 wraps
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Steak
- 1 lb (450 g) flank steak, sirloin, or ribeye, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Shrimp
- ½ lb (225 g) large shrimp, peeled and deveined
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ teaspoon paprika
- Salt and pepper, to taste
For the Creamy Sauce
- ½ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce (optional)
- ½ teaspoon garlic powder
- Pinch of black pepper
For the Wraps
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup diced tomatoes
- ½ cup thinly sliced red onion
- 1 avocado, sliced (optional)
- Fresh chopped cilantro or parsley (optional)
Instructions
1. Prepare the Steak
- Toss steak with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Heat a large skillet or grill pan over high heat.
- Cook steak for 2–3 minutes per side (depending on thickness).
- Transfer to a plate and let rest for 5 minutes before slicing.
2. Cook the Shrimp
- In the same skillet, melt butter over medium-high heat.
- Add garlic and cook for 30 seconds.
- Add shrimp, paprika, salt, and pepper.
- Cook 1–2 minutes per side until pink and opaque.
3. Make the Sauce
Whisk together:
- Mayonnaise
- Sour cream
- Dijon mustard
- Lemon juice
- Garlic powder
- Hot sauce (if using)
- Black pepper
4. Warm the Tortillas
Heat tortillas in a dry skillet for about 20 seconds per side or microwave for 15–20 seconds until soft.
5. Assemble
Layer each tortilla with:
- Lettuce
- Cheese
- Steak slices
- Garlic butter shrimp
- Tomatoes
- Red onion
- Avocado (optional)
- Generous drizzle of creamy sauce
- Fresh herbs
Fold in the sides and roll tightly into a burrito-style wrap.
Optional Add-Ins
- Crispy bacon
- Sautéed peppers and onions
- Jalapeño slices
- Pickled onions
- Corn salsa
- Black beans
- Grilled mushrooms
Serving Suggestions
Serve with:
- French fries
- Sweet potato fries
- Onion rings
- Coleslaw
- Potato salad
- Tortilla chips and salsa
- Dill pickle spears
Storage
- Refrigerator: Store assembled wraps (without lettuce if possible) for up to 2 days.
- Steak and shrimp separately: Up to 3 days in airtight containers.
- Reheat the steak and shrimp before assembling for the best texture.
Approximate Nutrition (Per Wrap)
- Calories: 650–750
- Protein: 42 g
- Carbohydrates: 36 g
- Fat: 38 g
- Fiber: 4 g
- Sugar: 3 g
Tips for the Best Wraps
- Pat the steak dry before seasoning to get a better sear.
- Don’t overcook the shrimp—they’re done as soon as they turn pink.
- Warm tortillas before rolling to prevent cracking.
- Slice the steak thinly against the grain for maximum tenderness.
- For extra flavor, brush the finished wraps with melted garlic butter and lightly toast them in a skillet for 1–2 minutes per side until golden and crispy.