Griddle Breakfast Crunchwrap with Creamy Sauce | Step-by-Step Guide

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers a tangy flavor with fewer calories.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

large flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat offers more fiber, while corn tortillas are often less expensive.

Peel and shred one large russet potato.

Squeeze moisture out of the shredded potato using a tea towel or cheesecloth.

Cook bacon on a leg griddle flat top over low heat until brown and crispy.

Remove bacon from the griddle and place on paper towels to soak up grease.

Cook the shredded hash browns in the residual fat from the bacon, pressing them out to the desired size.

Increase heat to medium-low to brown the hash browns, adding 1 tablespoon of butter before flipping them over.

Cook hash browns until crispy on both sides, then remove from the griddle.

Add another tablespoon of butter to the griddle and crack in 6 eggs, seasoning with salt and black pepper.

Scramble the eggs, cooking until just set or slightly undercooked, then remove from heat.

Warm tortillas by wrapping them in a wet paper towel and microwaving for about 20 seconds.

Layer Chihuahua melting cheese on the bottom of the tortilla, followed by the hash browns, scrambled eggs, bacon, special sauce, and sharp cheddar cheese on top.

Fold the tortilla into a hexagon shape, ensuring it's mostly enclosed.

Toast the wrapped crunch wrap seam-side down on the griddle until golden brown and the cheese is melted, closing the lid to retain heat.

Remove from the griddle and slice in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens