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Fullblood Wagyu Steak Fajita Wraps

Fullblood Wagyu Steak Fajita Wraps

Prep Time: 45 Minutes (Plus 1 to 4 Hours to Marinate)
Cook Time: 15 Minutes
Servings: 5 Wraps
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas
  • 2 OZ Grapeseed Oil
  • 1 OZ Lime Juice
  • 3 TBSP Ancho Chile Powder
  • 2 TBSP Ground Cumin
  • 2 TBSP Ground Coriander
  • 1 TBSP Garlic Powder
  • 2 TSP Kosher Salt
  • 1 TSP Black Pepper
  • 1 Small Red Bell Pepper (cut into quarters or large pieces)
  • 1 Small Yellow Pepper (cut into quarters or large pieces)
  • 1 Poblano Pepper (cut into quarters or larger pieces)
  • 1 Small Yellow Onion (cut in half through the core and then cut each half into thirds)
  • 1/2 BUNCH Cilantro (cut off the woody stems - about 1 inch off the ends)
  • 1 CUP Black Beans (cooked)
  • 5 PIECE Green Leaf Lettuce
  • 1 CUP Smoked Cheddar Cheese (shredded)
  • 5 Sun-Dried Tomato Tortillas (burrito size)
Avocado Spread
  • 1 Large Ripe Avocado (peeled and pitted)
  • 1/4 CUP Sour Cream
  • 1 TBSP Hot Sauce


        • Gas Grill
        • Grill Basket

        FIRST STEP

        Pull the Fullblood Wagyu beef for fajitas from the freezer, and place them in the refrigerator 24 hours before starting this recipe.


        In a bowl, mash the peeled and pitted avocado.

        Add in the sour cream and the hot sauce. Mix together all ingredients.

        Cover the bowl, and place in the refrigerator until ready to use.


        In a large bowl, mix the ancho chile powder, cumin, coriander, garlic powder, kosher salt, black pepper, grapeseed oil, and lime juice.

        Then, add the Fullblood Wagyu beef for fajitas (steak strips).

        Lastly, add the red bell pepper, yellow pepper, poblano pepper, and yellow onion. Mix well.

        Let the mixture marinate for 1-4 hours in the refrigerator.


        Once the steak strips and veggies have marinated, get out your grill basket.

        Open up your grill basket, and lay the marinated peppers and onions down flat.

        Then place the marinated steak strips on top of the vegetables. Close the basket.

        Heat a gas grill on medium-high for 10 minutes.

        Once the grill is hot, place the grill basket over the flame with the beef side down. Make sure the handle is sticking out of the grill, and close the lid.

        Grill for 5 minutes.

        Then, open the grill and flip the grill basket over. Cook for another 5 minutes.

        Remove the grill basket from the grill, and allow the beef and vegetables to rest for 10 minutes.

        Open up the grill basket, and cut the steak strips into smaller bite-size pieces. Cut the vegetables into julienne strips.


        Preheat your oven to 325°F.

        Warm your tortillas for 5 minutes.

        Once warm, place the tortillas down on a flat surface.

        Divide the shredded smoked cheddar, avocado spread, lettuce, cilantro (leaves and stems), and black beans between the 5 tortillas.

        Then, divide the grilled vegetables and Fullblood Wagyu steak strips between the 5 tortillas.


        Fold in the ends of the tortilla, and roll over the veggies and steak strips to make a tight roll/wrap.

        Cut each wrap in half on a biased cut.

        Serve, and enjoy!

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