Steak and salsa wraps recipe

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Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...

Steak and salsa wraps
(Image credit: Future)
Preparation Time5 mins
Cooking Time10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories445 Kcal22%
Saturated Fat5 g25%
Fat15 g21%
Carbohydrates46 g18%

These steak and salsa wraps only take 15 minutes to make and using a shop-bought salsa would get them on the table even quicker.

Rump steaks are a more budget-friendly cut of beef that is best cooked quickly, so they are basically any busy parent’s best friend. This recipe only has four steps and the kids could take control of making the salsa while you fry the steak. You can add to the wrap filling whatever you need to use up. The recipe would work well with flaked fish, ham, or jam-packed with roasted veg and some fried halloumi. 


  • 4 rump steaks, approx 200g each
  • 1tbsp olive oil
  • 1⁄2tsp ground smoked paprika
  • 4 large tortilla wraps or 8 small
  • Shop-bought guacamole or mashed avocado and lime (optional)
  • For the salsa:
  • 200g cherry tomatoes, quartered
  • 1⁄2 red onion, diced
  • 2tbsp pickled jalapeños, chopped
  • Handful fresh coriander, chopped
  • Juice 1 lime




  1. Brush the steaks with oil, season with paprika and black pepper. Set aside.
  2. Meanwhile, combine all the salsa ingredients in a bowl and season with salt.
  3. Heat a non-stick frying pan until very hot, then sear the steaks (in batches) for 1-2 mins each side, or until cooked to your liking. Rest for 5 mins.
  4. Wipe out the pan with kitchen paper, then toast the wraps for 1 min on each side (or warm in the microwave). Slice the steak and assemble the wraps with the salsa and guacamole if using.

Top tips for making steak and salsa wraps

If you have any leftover wraps and salsa from the recipe, transform them into a quick and delicious snack. Simply cut the wraps into triangles, drizzle with oil and salt and cook for 5-10 mins at 180C (160C fan, Gas 4) until golden and crisp. 

How do you make a fajita wrap?

Rub in some fajita seasoning to the steaks before frying and fill the wraps with fried onions and peppers. 

How do you wrap a tortilla?

You can either roll the wrap into a cylindrical shape and tuck in the ends before cutting and serving, or you can fold in the edges before you roll the wrap-up. Alternatively, why not use the viral Tiktok wrap hack to assemble these steak and salsa wraps?  

How can I stop my wraps from going soggy?

Make sure the steak is properly rested so the juices don’t leak out of your wrap. You could also use de-seeded big tomatoes instead of cherry tomatoes so the salsa is less wet. You also need to eat the wraps as soon after you’ve assembled them if you don’t like the tortilla becoming soggy. 

Profile picture of Jessica Ransom
Jessica Ransom

“My favourite cut of steak depends on how I plan on eating it. I think ribeye has a delicious flavour thanks to the intricate marbling of fat but it’s also hard to beat a fillet steak served with peppercorn sauce or a zingy chimichurri.”

Food Writer Jessica Ransom says: “When I cook steak I like to use a set of tongs to help me flip it over and ensure an even crust is forming on each side.” 

Joseph Joseph 12 inchElevate Stainless Steel Tongs - View at Amazon

Joseph Joseph 12 inch Elevate Stainless Steel Tongs - View at Amazon

These clever tongs have a lockable handle making them more streamlined for storage and come with a little rest to stop the messy ends touching your kitchen side.

If your kids love wraps they will love our burritos. We also have a guide on how to cook steak if you want some more tips before you try this recipe. You might also like our chicken taco bowls.

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.