Description
Breakfast Crunchwrap: Crispy on the outside, warm and savory on the inside—quick, crave-worthy bites packed with eggs, beef, and melty cheese.
Ingredients
Scale
- 4 large flour tortillas
- 4 small tostadas or crispy corn tortillas
- 6 large eggs
- ½ lb ground beef
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ½ cup shredded lettuce
- ¼ cup sour cream
- 1 tbsp olive oil or butter
Instructions
- In a skillet over medium heat, cook ground beef with paprika, garlic powder, salt, and black pepper until browned. Set aside.
- In a bowl, whisk eggs. Scramble in a lightly greased skillet until just set.
- Lay a large tortilla flat. In the center, layer scrambled eggs, cooked beef, shredded cheese, diced tomatoes, and a drizzle of sour cream.
- Place a tostada on top for crunch, then add a small amount of lettuce.
- Fold the edges of the large tortilla up and over the center, creating pleats to form a sealed wrap.
- Heat olive oil or butter in a skillet over medium heat. Place crunchwrap seam-side down and cook 2 to 3 minutes per side until golden brown and crispy.
- Repeat with remaining tortillas. Serve warm.
Notes
- To prevent leaks, ensure the edges are pleated well when folding.
- Feel free to swap in turkey, chicken, or omit meat for a lighter version.
- For gluten-free option, use gluten-free tortillas and tostadas where appropriate.
- Leftovers can be stored in the fridge for up to 2 days and reheated in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1 wrap (1/4 recipe)
- Calories: 745
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 44 g
- Saturated Fat: 18 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 650 mg
Keywords: Breakfast Crunchwrap, breakfast wrap, eggs, beef, cheese, tortilla, crunchy wrap