Homemade Breakfast Crunch Wraps 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.

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.

BREAKFAST WRAPS

Steps:

• In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

TACO BELL'S A.M. CRUNCH WRAP

Steps:

• Preheat oven according to the Hash Brown package.
• On a baking sheet place aluminum foil down and 1 hashbrown into the oven and cook for 15 mins.
• after 15 mins, on another baking sheet, cook the bacon along with the hashbrowns both in the oven for another 10mins.
• start cooking the egg in the last 5 mins of the hasbrown and bacon. (I usually make the egg scrambled).
• take the tortilla and add a layer of cheese across (however much you like).
• add Taco Bell's Mild Sause in a zig zag formation along the cheese (however much you like).
• place the single hashbrown in the middle of the wrap.
• add the egg on top of hashbrown.
• add the bacon on top of the egg.
• fold by pulling the left and right sides of the wrap towards the middle and touch together, then do the same with the remaining folds.
• OPTIONAL: put on a Press (George Foreman) until you have desired crisp to the torilla and ENJOY.

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 CRUNCHWRAP SUPREME

Steps:

• Bake frozen hash brown patties according to package instructions.
• Make creamy jalapeño sauce: In a small bowl, whisk together sour cream, lime juice, jalapeño and paprika, then season with salt and pepper. Set aside.
• Meanwhile, make scrambled eggs: In a large bowl, combine eggs and milk and whisk until frothy. In a medium nonstick pan, melt butter over medium heat. Pour egg mixture into the pan. Let set slightly then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
• Assemble crunchwrap: Spread the jalapeño sauce onto the center of each flour tortilla, then top each with a hash brown patty, scrambled eggs, bacon, cheddar and Monterey Jack. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
• Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
• Repeat with remaining crunchwraps. Cut each in half and serve warm.

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!