This Breakfast Crunch Wrap is inspired by Taco Bell but is made with a healthy ingredients and has a fun and delicious breakfast twist. They are stuffed with scrambled eggs, bacon, salsa, greens, sour cream, etc. but can be fully customized to your own taste preferences and dietary needs! Speaking of dietary needs, these are also allergy friendly depending on the ingredients you use. All that to say, there are lots of ways to make these work for you!
Breakfast Crunch Wrap
Judge me all you want but when anyone asks me which fast food I have missed the most since I was diagnosed with celiac disease over 10 years ago now, the answer is usually Taco Bell. Not to be dramatic, but the Crunch Wraps and Chicken Chalupas have haunted me.
I have seen homemade versions of their Crunch Wraps for years, but I could never have them because I was still allergic to the flour or corn tortilla or I didn’t want to load mine up with cheese and fake ingredients. But when Siete Foods came out with a grain free burrito sized tortilla a couple of years ago, I knew a Crunch Wrap was the first thing I wanted to make with them. You can get my Healthified Crunch Wrap Supreme recipe by clicking here, by the way.
A few years later, I was craving a breakfast burrito and thought wait… what if I take my Crunch Wrap recipe and make it breakfast?! And so, here we are. And let me tell you, it is GOOD.
HELPFUL TIP
The most crucial step in building your crunch wrap is to heat your burrito sized tortilla properly. If you don’t, it will fall apart or crack. For a video on how to heat it, click here.
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products (or ones that are similar) listed in this post:
- gluten free (using compliant tortilla)
- grain free (using compliant tortilla)
- soy free
- refined sugar free
- dairy free (using compliant fillings, such as sour cream)
- paleo (using compliant tortilla and fillings)
- vegetarian (omitting bacon or sausage)
- vegan (using compliant fillings)
Hungry for more?
Try one of my other fun Crunch Wrap recipes!
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Prep all of your desired ingredients prior to building your Crunch Wrap (aka any/all fillings).
- Preheat your oven to 375° F and heat a large skillet with a tbsp of avocado oil.
- Line a baking sheet with parchment paper and set aside for your crunch layer.
- Use scissors to cut off about an inch off of the outside of the smaller tortillas (this helps them fit better). Place one of these tortillas on your baking sheet and lightly spray with extra avocado oil or olive oil.
- Bake it for 10 minutes or until golden, creating a tostada, then set aside.
- Next, top the tostada with sour cream/greek yogurt, smashed avocado and onion/chives/green onion and set it aside to have it ready for your assembly. You will need to work fast so I found this helpful!
- This is the tricky part! You absolutely HAVE to heat your burrito sized tortilla, or else it will crack apart. If you're making more than one Crunch Wrap, you should also do this one at a time and work quickly or else the burrito will lose the flexibility. To heat, place your tortilla in your skillet with a tsp of avocado oil. Let heat for 10-15 seconds on each side, or until flexible, being sure to flip carefully.
- Remove the large tortilla from heat when ready and layer on scrambled eggs, bacon, sausage, salsa/tomatoes and greens. Place the tostada (with toppings already assembled) on top, then cover with the uncooked tortilla on top.
- Create pleats with the large tortilla by carefully folding toward the center.
- Gently move the Crunch Wrap, pleat side down, into your skillet with a little extra avocado oil. Let cook for 3 minutes or until the pleats seal together, then flip for an additional three minutes.
- Repeat these steps if you'd like additional Crunch Wraps and enjoy!
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