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!
