Why does it need to be lunch or dinner for us to enjoy a Crunchwrap? What happens when you wake up hungover and another breakfast burrito just seems so blah? I’ve got answers people. Introducing the Brunchwrap. I in fact did not know this was even a Taco Bell item, but a follower told me she made the Crunchwrap and wanted it for every meal. Why not create a “brunchwrap” she suggested. 5 days later here we are. Thanks for being my forever inspo, this recipe crushes 👌🏼
Brunchwrap Supreme
Ingredients
- 1 lb bacon
- 4 frozen hash browns tater tots work too!
- 12 eggs
- 1/2 cup shredded cheese
- 4 large burrito sized tortillas (@sietefoods has a grain free one!)
- 1 tbsp avocado oil
- guacamole
- fresh salsa
Instructions
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Line a baking sheet with parchment paper and lay out your bacon evenly on the sheet. Place in the cold oven and heat to 425 degrees. Cook until crispy (about 20 minutes).
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Cook hash browns or tater tots according to package.
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Over medium/low heat, add 12 lightly whisked eggs to a nonstick skillet. Stir occasionally until eggs have solidified. Add your cheese and stir to combine and melt the cheese.
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Next take a large burrito sized tortilla (@sietefoods has a grain free one!) andadd your eggs to the center. Then add your bacon, hash browns, guacamole and salsa on top.
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Gently fold in the tortilla (this technique can be found on my IGTV video for the regular Crunchwrap) until all the edges are folded in. Place seam side down on a skillet over medium heat with a light drizzle of avocado oil.
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Cook until golden brown on each side- about 3-4 minutes. Add some hot sauce and enjoy!
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