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Breakfast Crunchwrap
Our Breakfast Crunchwrap is stuffed with scrambled eggs, turkey sausage and pepper jack cheese along with a crispy middle topped with tomatoes, sour cream and cilantro.
Prep Time
35 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 6 wraps
Calories: 446 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 9 taco-sized flour tortillas or 6 taco-sized flour tortillas and 6 street-taco sized flour tortillas
- 6 large eggs
- 2 tbsp milk
- 1 tbsp butter
- 1/4 tsp kosher salt
- 3 tbsp canned green chiles or jalapeños
- 1 cup shredded pepper jack cheese (4 oz)
- 12 Jones Dairy Farm Turkey Sausage Links, defrosted and sliced in half lengthwise
- 3 crispy taco shells or 12 tortilla chips
- 1/2 cup diced tomato
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup Canola oil for frying
Instructions
- If you haven’t already prep ingredients. (Slice sausage links, shred cheese.) Break each taco shell into four equal pieces.
- Crack the eggs in a medium bowl. Add milk and salt. Whisk until combined. Heat a large non-stick skillet to a medium low heat. Add butter. Once the butter melts, pour in eggs. Scramble eggs until they are almost all the way cooked through but still wet. Remove from skillet. Stir in green chiles. Season to taste with salt and pepper.
- Wrap six tortillas in a paper towel. Microwave for 25 seconds. Use a 2-inch biscuit or cookie cutter to make six small circles from the remaining three tortillas. If you are using street taco flour tortillas, skip as they will be small enough already.
- Scoop a little bit of egg on the bottom of each tortilla. Top with a heaping tablespoon of cheese and then cover with three sausage links on top. Place 2 pieces of taco shell on top. Sprinkle with tomato and a dollop of sour cream or Greek yogurt. Top with a 2-inch tortilla. Press down. Fold the edges over the small tortilla, overlapping as you go. Press down firmly. Flip over to secure while you make the remaining crunch wraps.
- Heat a large skillet over a medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, add the crunch wrap folded side-down. Fry until golden brown, flip and cook the other side until golden brown.Repeat with remaining crunch wraps. Don't overcrowd the pan, I could get about two crunch wraps per batch.
- Serve warm with sour cream, salsa and guac.
Cup of Yum
Nutrition Information
Serving
1wrap
Calories
446kcal
(22%)
Carbohydrates
26g
(9%)
Protein
22g
(44%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
379mg
(126%)
Sodium
868mg
(36%)
Potassium
219mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
515IU
(10%)
Vitamin C
10mg
(11%)
Calcium
269mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6wraps
Amount Per Serving
Calories 446
% Daily Value*
| Serving | 1wrap | |
| Calories | 446kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 379mg | 126% |
| Sodium | 868mg | 36% |
| Potassium | 219mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 269mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.