Easy Breakfast Crunchwrap
Ingredients
The wrap
-
3-4
eggs
Scrambled eggs
-
2
whole
cooked hashbrowns
-
½
pound
cooked shredded hashbrowns
-
4
slices
cooked and crumbled bacon
-
¼
cup
shredded cheddar cheese
-
3
tortillas
burrito-sized tortillas
-
1
teaspoon
olive oil
The sauce
-
3
tablespoons
ranch dressing
-
¾
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
½
teaspoon
sweetener or sugar
-
¼
teaspoon
cayenne pepper
-
¼
teaspoon
garlic powder
-
¼
teaspoon
onion powder
-
¼
teaspoon
finely chopped jalapeno
Instructions
- Lay 2 tortillas flat and use the third to cut a small square for sealing.
- Layer hashbrowns, scrambled eggs, bacon, and cheese in the center of the tortillas.
- Fold the edges of the tortillas to create pleats around the filling.
- Cut a piece from the third tortilla to cover the exposed center.
- For pan searing, heat olive oil in a skillet over medium-high heat.
- Place the crunchwrap face down in the skillet and press with a heavy pan.
- Cook for 2-3 minutes until browned, then flip and cook the other side.
- For air frying, place the crunchwrap face down in the air fryer basket and cook for 6 minutes at 370°F, flipping halfway.
Nutrition Facts (estimated)
Servings
2 crunchwraps
Calories
594
Total fat
33g
Total carbohydrates
46g
Total protein
27g
Sodium
0mg
Cholesterol
0mg
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