Beef and Avocado Southwestern Wrap with Chipotle Mayo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender sautéed beef strips combined with creamy avocado and smoky chipotle mayo wrapped in a flour tortilla for a flavorful southwest-inspired meal. This mexican-inspired sandwiches & wraps ready in about 20 minutes pairs olive oil, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 6 oz, thinly sliced against the grain flank steak
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 medium, sliced avocado
• 1 (10-inch) large flour tortilla
• 2 tbsp mayonnaise
• 1 tsp, minced chipotle in adobo sauce
• 1/2 cup shredded iceberg lettuce
• 1/4 cup diced tomatoes

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Toss 6 oz thinly sliced flank steak with 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add steak to the skillet and sauté for 3-4 minutes until browned and cooked to medium doneness. Remove from heat.
2. Step 2: In a small bowl, combine 2 tbsp mayonnaise with 1 tsp minced chipotle in adobo sauce, mixing well to create a smoky chipotle mayo.
3. Step 3: Lay 1 large flour tortilla flat on a clean surface. Spread the chipotle mayo evenly over the center of the tortilla.
4. Step 4: Layer 1/2 cup shredded iceberg lettuce, 1/4 cup diced tomatoes, sautéed steak strips, and 1/2 sliced avocado on top of the mayo.
5. Step 5: Fold the sides of the tortilla inward, then roll tightly from one edge to form a wrap. Slice diagonally and serve immediately.