Follow these simple steps to create your Street Corn Steak Crunchwraps:

1. Cook the Steak: Season the flank steak with salt, pepper, garlic powder, and chili powder. Heat a skillet over medium-high heat and add a little oil. Cook the steak for about 5-7 minutes per side, or until it reaches your desired doneness. Remove from heat and let it rest for a few minutes before slicing it into thin strips.

2. Prepare the Corn Mixture: In a bowl, combine the corn, mayonnaise, cotija cheese, lime juice, and a pinch of chili powder. Mix well until all ingredients are combined.

3. Warm the Tortillas: Heat the flour tortillas in a dry skillet for about 30 seconds on each side, or until they are warm and pliable.

4. Assemble the Crunchwraps: On each tortilla, layer the sliced steak, corn mixture, shredded lettuce, diced tomatoes, and chopped cilantro.

5. Fold the Tortilla: Carefully fold the edges of the tortilla over the filling to form a secure wrap. You can tuck in the sides to ensure everything is enclosed.

6. Cook the Crunchwraps: In the same skillet, add a little more oil over medium heat. Place the crunchwrap seam-side down in the skillet. Cook for about 3-4 minutes until golden brown and crispy. Flip and cook the other side for an additional 3-4 minutes.

7. Serve: Once both sides are crispy, remove the crunchwraps from the skillet and cut them in half.