That's A WRAP
- Jonathan Sindler
- Jul 10, 2023
- 2 min read
To be more specific, a homemade copycat "Taco Bell" Breakfast Crunch Wrap with Jalapeño Dipping Sauce. These crunch wraps are easy, delicious, and very filling - perfect fuel if you have a busy day ahead, or if you just wake up with a big appetite! They are stuffed with cheese, hash browns, jalapeño scrambled eggs, crispy bacon, sausage, and fresh cilantro.
All of the ingredients needed to be cooked before building the wraps, so my first step was to fry the bacon and sausage on the griddle while the store bought frozen hash brown patties cooked in the toaster oven according to the package instructions.
To make the scrambled egg component even more flavorful, I beat four eggs with a diced jalapeño, one teaspoon each of chili powder, and salt, and one half teaspoon each of ground cumin and black pepper. I cooked the eggs in a nonstick skillet over medium low heat in a tablespoon of melted butter. I slightly undercooked the eggs for two reasons - I did not want them to dry out, and I knew they would continue to cook once inside the crunch wraps.
Time to build the wraps! I used large white corn tortillas, but any large tortillas would work as well.
I began with a hash brown patty that I seasoned with kosher salt as soon as it came out of the toaster oven...
...followed by a spoonful of the jalapeño eggs to cover the patty...
...sliced sausage (two links per wrap)...
...chopped crispy bacon (two slices per wrap)...
...shredded Mexican cheese blend...
...and for extra freshness, cilantro leaves.
I then folded the tortillas along the edges to create pleats, leaving a small opening in the center.
To cover the opening, I used a small piece that I cut from another tortilla. Once on the griddle, I knew this piece would adhere to and seal the wraps.
I placed the wraps seam side down on my greased and preheated griddle. I set it to around 325 degrees.
After several minutes, it was time to flip.
One more flip just for good measure (and extra crispiness) and they were ready to be plated.
The dipping sauce was made by combining one quarter cup of bottled ranch dressing with one teaspoon each of ground cumin and paprika (preferably smoked), one half teaspoon each of sugar, garlic powder, and onion powder, one quarter teaspoon of cayenne pepper, and one teaspoon of diced jalapeños that I took from the jalapeño that I diced for the eggs. TIP - the longer the sauce sits, the better it tastes so I would suggest making it first, or even the day before.
I cannot emphasize enough just how good these are and I will be making them again soon. If you make them, I can personally guarantee that you will feel the same way!
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