Breakfast Crunchwrap

Why I Love This Breakfast Crunchwrap Recipe

• Breakfast in one wrap. I can’t think of a better way to enjoy a full serving of eggs, hashbrowns, and bacon in the morning, than wrapped up inside a toasty tortilla with heaps of melted cheese. Can you?
• Easy to make. There’s some layering involved, but crunchwraps are super simple to assemble. Even the folding part is easy once you get the hang of it. You’ll be a pro in no time.
• Customizable. Adapt this breakfast crunchwrap with your favorite breakfast foods and ingredients. Swap the bacon for breakfast sausage, opt for spicy Pepper Jack cheese or smoked queso instead of cheddar, change up the creamy jalapeño sauce for plain sour cream or Mexican crema, and more. You’ll feel like you’re eating a made-to-order crunchwrap from Taco Bell, right at home!

What Is a Crunchwrap?

You might already know, but a Taco Bell Crunchwrap Supreme is a flour tortilla folded up around layers of taco meat, queso, and a crunchy tostada shell topped with sour cream, shredded lettuce, tomatoes, and more cheese. Afterward, it’s grilled until the outside is browned and crispy. Now, we’re turning that handheld goodness into a breakfast version!

Ingredients You’ll Need

One of the best things about this breakfast crunchwrap recipe is the short and simple ingredients list. Check out my notes on the ingredients here, and scroll down to the recipe card for a printable list with the full recipe amounts.

• Hashbrowns – Frozen hashbrown patties work great here. Another option is to use air fryer hash browns in place of the premade patties.
• Eggs and Milk – To make scrambled eggs.
• Bacon – You’ll need a few slices of cooked bacon. I usually make a batch of air fryer bacon since it’s quick and easy. Afterward, dice or crumble the bacon into smaller pieces.
• Cheese – I use good old shredded cheddar but you can use any cheese you’d like. Try Monterey Jack, Pepper Jack, or a Mexican cheese blend if you prefer.
• Flour Tortillas – Make sure to buy the large, burrito-size flour tortillas. These are usually 10” or larger. 
• Oil – Your choice of cooking oil, for toasting the crunchwraps in the pan.

Creamy Jalapeño Sauce

• Sour Cream – Substitute plain Greek yogurt if needed.
• Lime Juice – Freshly squeezed is best, but bottled works in a pinch.
• Pickled Jalapeños – You could also use fresh, finely diced jalapeño peppers.
• Paprika – Sweet or smoked paprika, in addition to salt and pepper, for seasoning.

How to Make a Breakfast Crunchwrap Supreme

The folding method for a crunchwrap isn’t more complicated than folding a classic breakfast wrap or Big Mac wrap. It’s just a slightly different technique! You’ll get the hang of it the more you do it (and trust me, after one bite, you’ll want to make these crunchwraps all the time!). 

Follow the steps below, and scroll down to the recipe card for the printable recipe directions.

• Cook the hashbrowns. Bake or cook the hashbrowns according to the directions on the package. 
• Make the scrambled eggs. Meanwhile, beat the eggs and a splash of milk with salt and pepper. Then, scramble the eggs in a skillet over medium heat with a little butter or oil. Stir the cooked crumbled bacon into the eggs afterward.

Tips and Variations

• My tortilla is unfolding! If the tortilla is unfolding while you grill the breakfast crunchwrap in the pan, don’t panic. Make sure to place it with the seam facing downward, and use a second frying pan to gently press down on the wrap while it cooks.
• Use a panini press. If you have one, a panini press is a great way to cook a crunchwrap, instead of a skillet.
• Different protein. I use bacon in this recipe, but you can swap in any protein you’d like. Other good options are breakfast sausage, chorizo, or leftover cooked ham.

Serving Suggestions

This breakfast crunchwrap is a satisfying breakfast as-is. Serve it with a side of dipping sauce, like leftover creamy jalapeño sauce, salsa, or enchilada sauce. Also, crunchwraps dunked in Big Mac sauce is the crossover you never knew you needed! 

How to Store and Reheat Leftovers

• Refrigerate. These breakfast crunchwraps are best enjoyed right away, but if you have leftovers, store them in an airtight container in the fridge for 1-2 days.
• Reheat. I’ve found that the best way to reheat a crunchwrap is to warm it in the microwave first, before placing it into the oven at 350ºF to crisp up the outside again. You could also use a skillet on the stovetop.
• Freeze. Freeze these crunchwraps in a single layer on a baking sheet, and then transfer them to a freezer bag or double-wrap them individually in plastic wrap.

More Tex-Mex Recipes

• Breakfast Quesadilla
• Breakfast Enchiladas
• Cheeseburger Quesadilla
• Southwest Egg Rolls
• Grilled Cheese Burrito