Heat a pan and add oil. Then, sauté the minced garlic. Next, finely chop the seasoned Flank with salt and pepper and cook it in the pan until it becomes crispy. Once the Wagyu is crispy, sprinkle paprika powder, salt, and pepper over it and mix well. Add 1 tablespoon of lemon juice and stir, then turn off the heat.

Mix heavy cream, lemon juice, and milk to create sour cream. In a separate bowl, combine Romaine lettuce, canned corn, minced onion, jalapeño, 1 tablespoon of lemon juice, finely chopped tomato, and mustard, then sprinkle with pepper to make a salad.

Heat a pan and cook the tortillas until they become crispy. Spread sour cream on the center of the tortillas, then layer the cooked Flank and shredded cheddar cheese in sequence. Next, top it with the salad.

Fold the sides, then fold from the bottom to the top, and roll up to wrap the burrito. Next, heat a pan and add butter. Cook the burrito on all sides until it becomes crispy.

Slice the completed burrito in half and enjoy!