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Breakfast Crunchwrap Supreme

Breakfast Crunchwrap Supreme

This Breakfast Crunchwrap Supreme delivers the perfect balance of crispy, cheesy, and savory flavors wrapped inside a golden tortilla. With fluffy eggs, crunchy hash browns, smoky bacon, and a refreshing jalapeño sauce, it’s a quick, portable breakfast that feels indulgent yet simple enough for any morning.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

Creamy Jalapeño Sauce
  • 0.33 cup sour cream
  • 0.5 lime, juiced
  • 1 jalapeño, finely minced remove seeds for less heat
  • 0.25 tsp paprika
  • kosher salt, to taste
  • freshly ground black pepper, to taste
Crunchwraps
  • 4 frozen hash brown patties baked until crisp
  • 5 large eggs
  • 1 tbsp whole milk
  • 1 tbsp butter
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tbsp finely chopped chives
  • 4 large flour tortillas
  • 6 slices cooked turkey bacon, chopped substitute for regular bacon
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • vegetable oil, for pan-toasting

Method
 

  1. Whisk together sour cream, lime juice, minced jalapeño, paprika, salt, and pepper until smooth. Set aside.
  2. Bake hash brown patties until golden and crisp according to package instructions.
  3. Whisk eggs with milk. Melt butter in a nonstick pan over medium heat. Pour in eggs, reduce heat, and gently form soft curds. Season with salt and pepper, stir in chives, and remove from heat.
  4. Spread jalapeño sauce in the center of each tortilla. Layer hash brown, eggs, chopped turkey bacon, Cheddar, and Monterey Jack. Fold edges inward to form tight pleats.
  5. Heat a thin layer of oil in a skillet. Place crunchwrap seam-side down and cook 3–5 minutes per side until crisp and golden.
  6. Repeat with remaining wraps. Slice in half and serve warm with extra sauce.

Notes

Warm tortillas before folding to avoid tearing. Add toppings like avocado, salsa, or hot sauce for extra flavor. Freeze cooked crunchwraps for up to 2 months and reheat in an air fryer.