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If you like crunch wraps you will love this cheesy, crunchy breakfast crunch wrap! Made with spicy chorizo sausage and scrambled eggs, it’s the perfect filling breakfast!
Well it’s officially fall now! It has felt that way for a few weeks here in Calgary, as the mornings are definitely crisp and cool and the leaves are all becoming that glorious shade of yellow. With the cooler weather, the oven comes on a lot more often – which I love!
There’s nothing better than baking and creating a warm and toasty kitchen on a chilly day! Anyway, this breakfast crunch wrap is not an oven recipe, but it is a stovetop one and it will definitely warm your belly!
What is a crunch wrap?
A crunch wrap is basically another form of burrito but it’s got a crunchy middle! It is a sandwich made with a large flour tortillla, wrapped around a crunchy middle and filled with cheese, sour cream, meat and whatever fillings you might want to add, then toasted until warm and crunchy!
I use a crunchy tostada in this recipe for the middle as I think its the perfect shape to place inside the wrap!
How do you make a breakfast crunch wrap?
For this breakfast crunch wrap you’ll need the following ingredients:
- large flour tortillas
- crunchy tostadas
- spicy ground chorizo
- eggs
- shredded cheddar cheese
- shredded jalapeno Monterey jack cheese
- sour cream
- salsa
1. Start the recipe by first thoroughly cooking the spicy ground chorizo in a large skillet. Once the meat is browned, remove it to a paper towel lined plate. You can use the same skillet to now cook the eggs! Once cooked, remove the eggs from heat.
2. Place a large flour tortilla on a cutting board. I use the extra large burrito wraps! In the center of the wrap, add a few tablespoons of the shredded cheeses (half cheddar and half Monterey jack). Next, add a few tablespoons of the cooked chorizo followed by a few tablespoons of the cooked eggs.
3. Directly on top of the egg, place a crispy tostada. You could also use crumbled up nacho chips, or pretty much anything crunchy! On top of the tostada, add a tablespoon of sour cream, followed by a tablespoon of salsa. Add some extra cheese on top!
4. Fold the edges of the flour tortilla up and over the filling in the center. It doesn’t have to be perfect, but try to cover the entire filling. If the tortilla doesn’t cover it, you can add another strip of tortilla from another wrap to cover it. Place the folded wrap seam side down in a heated skillet. Cook for about 4-5 minutes or until browned and sealed shut, then flip the wrap over and cook it on the other side for an additional 4-5 minutes.
5. Slice the crunch wrap down the middle and serve it with extra sour cream, hot sauce and salsa!
Can you make these breakfast crunch wraps gluten free?
These can absolutely be made gluten free! Just be sure to use gluten free wraps and choose a corn option for the crunchy inside. Sometimes gluten free wraps can break more easily when folded, so a good work around is to heat the wraps up for about 20 seconds in the microwave before adding the fillings. This will soften the wrap up nicely!
How do you make these crunch wraps vegan?
Since the majority of the ingredients for these wraps are made with animal products (eggs, chorizo, sour cream and cheese), it will be quite a few substitutions to make the crunch wraps vegan; however, it’s not impossible! Use dairy free cheese and sour cream, and a meat alternative for the meat. A good tofu scramble would work great!
For the eggs, you could make your own vegan scrambled eggs, or just skip them altogether!
Can you make these wraps ahead of time?
When I was experimenting with this recipe, I did have quite a few extra, so I saved them in the fridge. They heat up nicely in a pan again, on low heat and with a lid on top to keep the heat inside. The tostada in the middle might lose a bit of its crunch, but the wrap will still be delicious!
You could also microwave the wrap for 30-40 seconds on high to reheat it. Still delicious!
Store the wraps in foil in the freezer for up to 1 month to enjoy them at a later date. Either thaw them overnight in the fridge or heat them in the oven, in foil, for 20 minutes at 300 F.
Other delicious breakfast ideas from the blog:
Breakfast Crunch Wrap
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
If you like crunch wraps you will love this cheesy, crunchy breakfast crunch wrap! Made with spicy chorizo sausage and scrambled eggs, it’s the perfect filling breakfast!
Ingredients
- 1 lb spicy ground chorizo
- 4 eggs
- 4 extra-large flour tortillas (burrito size)
- 1 cup cheddar cheese, shredded
- 1 cup jalapeno Monterey jack cheese, shredded
- 4 crunchy tostadas
- 1/2 cup sour cream
- 1/2 cup salsa
Instructions
- Heat a large skillet over medium heat on the stove. Add the spicy ground chorizo and cook until browned, breaking it up into small pieces with a wooden spatula. Once the meat is browned, remove it to a paper towel lined plate.
- Using the same skillet (wipe it out with a paper towel), cook the eggs, using a spatula to scramble them. Remove the eggs from heat once cooked.
- Place one large flour tortilla on a cutting board. In the center of the wrap, add a few tablespoons each of the shredded cheeses (half cheddar and half Monterey jack). Next, add a few tablespoons of the cooked chorizo followed by a few tablespoons of the cooked eggs.
- Directly on top of the egg, place one of the tostadas, pressing down slightly. On top of the tostada, add a tablespoon of sour cream, followed by a tablespoon or two of salsa. Add a few tablespoons of the shredded cheeses on top.
- Fold the edges of the flour tortilla up and over the filling in the center. It doesn’t have to be perfect, but try to cover the entire filling. If the tortilla doesn’t cover it, you can add another strip of tortilla from another wrap to cover it.
- Heat a clean skillet on the stove over medium heat. Place the folded wrap seam side down in the heated skillet. Cook for about 4-5 minutes or until browned and sealed shut, then flip the wrap over and cook it on the other side for an additional 4-5 minutes. Remove the crunch wrap to a plate. Slice the crunch wrap down the middle and serve it with extra sour cream, hot sauce and salsa! Repeat with the remaining fillings and tortillas.
Leftover crunch wraps can be stored in an airtight container in the fridge for 2-3 days, or wrapped tightly in foil in the freezer for up to 1 month.
To reheat from the fridge, microwave the wrap for 30-40 seconds on high or heat it up in a skillet, with the lid on, for 5-6 minutes or until the inside is warm.
To reheat from the freezer, thaw overnight in the fridge and reheat as above, or place the frozen crunch wrap (still in the foil) in the oven, heating for 20 minutes at 300 F or until warm and toasty.
Notes
- To make the crunch wrap gluten free or vegan, see blog post above.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: stovetop
- Cuisine: mexican
Oh this is fabulous!I never thought about tostadas, I just figured you crisped up the tortillas. Love this, and the texture is just wow!
Ohhh I love this one the perfect bite everytime, all the texture and flavours.