How I Make The Best LOADED MEXICAN BREAKFAST CRUNCHWRAP, You Have To TRY IT!

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.

Prepare the ingredients by chopping the onion, tomato, and jalapeño (if using).

Cook the chorizo in a skillet over medium heat until browned, about 5-7 minutes.

In the same skillet, add the chopped onion and cook until translucent.

Add the potatoes, cover, and cook until tender, about 10-15 minutes.

In a blender, combine tomatillos, serrano chile, árbol chile, garlic, onion, cilantro, salt, and black pepper to make salsa verde.

Warm the large burrito tortillas to make them pliable.

Layer the cooked chorizo, potatoes, refried beans, scrambled eggs, shredded cheese, and salsa verde in the center of each tortilla.

Add avocado and queso fresco on top of the filling.

Fold the edges of the tortilla over the filling to form a square shape.

Heat a non-stick skillet over medium heat and place the crunchwrap seam-side down.

Cook for 3-4 minutes until golden brown, then flip and cook the other side for another 3-4 minutes.

Remove from skillet and let cool for a minute before slicing in half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens