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Make the quick salsa – Mix the canned tomatoes with the corn and set aside in the fridge until ready to use.
Make the chimichurri – Put all the ingredients in the blender and pulse until smooth. Store in the fridge until ready to use.
Make the steak – Mix all the marinade ingredients in a bag and add in the steak. Seal the bag and allow to marinate for at least an hour or up to 6 hours. Grill on high heat for about 5 minutes per side until cooked to medium. Slice thin against the grain.
Build the wraps – Start with cheese, then add some steak and drizzle on chimichurri. Next add some chips, then the salsa. Top with more cheese.
Fold the wrap around the fillings. Preheat a pan with some butter or oil and place the wrap seam side down in the pan to seal. Cook about 3 minutes to brown, then flip and repeat. Serve.