Crunchy Brunch Wrap Recipes

CRUNCHY BREAKFAST WRAP

Steps:

• Heat 10-inch skillet with high sides over medium-high heat; cook bacon in skillet until crispy. Remove to paper towel-lined plate.
• Drain drippings from skillet; add sausage. Cook sausage until brown; remove from skillet to plate with bacon.
• In medium bowl, beat eggs with whisk; season with salt and pepper. If needed, melt butter in skillet over medium heat. Pour eggs into skillet. Allow to set 1 minute, then slowly stir in buttermilk and 1/4 cup of the cheese. Use spatula to fold eggs over while gently shaking skillet with other hand. As soon as there is no more liquid remaining around bottom of skillet, remove from heat.
• For each tortilla, heat 1 tortilla in microwave 20 to 30 seconds or until warm. Spread a little cheese down middle. Top with potatoes, sausage and eggs. Sprinkle with bacon. Drizzle with enchilada sauce. Flip the side closest to you in toward center, then flip opposite side to center. Close right and left sides to center.
• Heat skillet over medium heat, and add a drizzle of olive oil. Add 2 wraps at a time; cook about 1 minute on each side until lightly golden. Serve warm.

CRISPY A.M. WRAPS

Steps:

• Cook the tater tot rounds according to the package instructions. Set aside.
• Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.
• Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.
• To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.

GIANT CRUNCHY TACO WRAP

Steps:

• Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
• Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
• Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
• On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
• Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
• Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

HOMEMADE CRUNCH WRAP SUPREME

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside. Heat tortillas according to package instructions. Heat nacho cheese according to package instructions. Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas. Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible. Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer. Serve immediately.

SHEET PAN CRUNCH-WRAP RECIPE BY TASTY

Steps:

• Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
• Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
• Generously spray a sheet tray with cooking oil spray.
• Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
• Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
• Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
• Place the tostadas over the fillings.
• Sprinkle the rest of the cheese over the tostadas.
• Place the last flour tortilla over the cheese.
• Fold over the tortillas so they cover up the fillings and touch the center tortilla.
• Preheat oven to 375˚F (190˚C).
• Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
• Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
• Flip the crunch-wrap onto a cutting board.
• Slice and serve with salsa and sour cream.
• Enjoy!

BREAKFAST CRUNCHY WRAP

Steps:

• Preheat oven to broil with a rack 2-3 inches from heat source.
• Spray a rimmed baking sheet with nonstick spray or brush with olive oil.
• Place tortillas on baking sheet and set aside.
• To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.
• Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.
• Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.
• Add taco seasoning and stir to coat.
• Divide mixture among tortillas.
• Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.
• When foaming subsides, add eggs and season with salt and pepper.
• Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.
• Divide eggs among tortillas, along with half of cheddar cheese.
• Top each tortilla with one tostada.
• Fold tortilla up and around the tostada shell, securing with toothpicks.
• Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.
• Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.
• Serve warm, topped with hot sauce and sour cream on the side.

CRUNCHY BRUNCH WRAP

Steps:

• Spread 1 tablespoon peanut butter onto each tortilla. Place 1 banana in the center of each tortilla; drizzle honey over each banana. Sprinkle about 2 tablespoons cereal over peanut butter and banana. Fold ends of each tortilla over the 2 ends of each banana and roll tortilla around banana. Cut in half or serve whole.

GIANT CRUNCHWRAP RECIPE BY TASTY

Steps:

• Make the beef filling: Heat the olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized, 5-6 minutes.
• Add the ground beef and cook, breaking up with a spatula, until no longer pink, 5-6 minutes. Add the taco seasoning and lime juice and mix well. Transfer to an airtight container, cover, and refrigerate until ready to use.
• Grease a large cast iron skillet with nonstick spray. Lay 4 of the tortillas around the edges of the pan, overlapping in the center. Top with the beef filling, shredded cheddar, tortilla chips, lettuce, sour cream, and tomatoes. Top with the remaining tortilla, then fold the overhanging tortillas toward the center to encase the filling.
• Cook over a fire or open grill for 18-20 minutes, or until the bottom is golden brown. 5. Carefully flip, then cook for another 5-7 minutes, or until golden brown on the other side.
• Carefully invert the crunchwrap from the skillet onto a cutting board and slice into pieces. Serve immediately.
• Enjoy!