Crunchwrap Sliders

1: Slice the steak thinly against the grain for tenderness.

2: In a bowl, toss the steak with taco seasoning and 1 tablespoon olive oil.

3: Heat a pan over medium-high heat and sear the steak for about 4 minutes per side.

4: Remove from heat and let rest for a couple of minutes before slicing into bite-sized pieces.

5: For pico, mix 1/2 cup diced tomatoes, 1/2 cup diced onions, juice of 1 lime, pinch of salt, and chopped cilantro. Set aside.

6: Lay a tortilla flat and spread a small amount of Greek yogurt in the center.

7: Add a scoop of steak and place tortilla chips in the center.

8: Top with pico, high protein green Chile queso, and shredded cheese.

9: Fold the edges of the tortilla inward until fully closed.

10: Heat a pan over medium heat and use cooking spray.

11: Place the Crunchwrap seam side down and cook for about 2 minutes until golden brown.

12: Flip and cook the other side until crispy.

13: Serve and enjoy!