Flour tortilla stuffed with seasoned pork, crispy hash browns, fluffy scrambled eggs, lots of cheese, fresh tomatoes and the MOST delicious Creamy Jalapeño Sauce that tastes just like Taco Bell quesadilla sauce!! Fry the Breakfast Crunchwrap to melty, golden perfection then devour.
I don’t know about you, but I frequent Taco Bell a little more often than I probably should. Taco Bell opened in our small town a few years ago and it’s honestly been both a curse and a blessing. It’s just so convenient and I’m obsessed with Crunchwraps.
When it comes to Taco Bell’s Breakfast Crunchwrap though, I’m not as impressed. They’re super greasy from the hash browns and I just feel kinda gross after eating one. So, I decided to make my own Breakfast Crunchwrap at home, and it’s so much better!! Plus, I made a homemade version of the Taco Bell quesadilla sauce and added it to the Breakfast Crunchwrap, and it is seriously soooo GOOD!!! It tastes just like Taco Bell’s Creamy Jalapeño Sauce!!
Here’s how my version of the Breakfast Crunchwrap goes down. I season ground pork with a homemade version of taco seasoning, fry up some crispy hash browns, scramble fluffy eggs, then assemble. What’s great is that all of these ingredients can also be prepped in advance, if that’s your thing. As well, you can use multiple skillets to cook the pork, hash browns, and eggs all at the same time to pull the recipe together quickly, or you use the same skillet and start by cooking the hash browns, then the pork, and lastly the eggs, making for easier cleanup. The choice is yours. Either way, these Breakfast Crunchwraps are amazing! Perfect for brunch, or the assembled Crunchwraps can even be wrapped in plastic wrap and frozen for meal prep! Just pop it in the microwave to warm back up.
Flour tortillas. I like to use either a burrito or extra grande burrito flour tortillas. PLUS, my secret to ensuring that the Crunchwraps seal up nicely and nothing falls out of the folds… street taco tortillas!!! The street taco tortillas that I buy are about 6″ in diameter, making them the perfect size. Once I add all of the ingredients to a burrito tortilla, I place a street taco tortilla over the top, then begin folding. This way, if the folds don’t meet perfectly in the center, you won’t lose any of the filling!
Mayo + sour cream. These two get mixed together to create the base of the Creamy Jalapeño Sauce.
Pickled jalapeños. For the Creamy Jalapeño Sauce, you will need a few tablespoons of both chopped pickled Jalapeños and the pickled jalapeño juice. Pickled Jalapeños can be found at any grocery store, likely in the Mexican food isle.
Few seasonings. Paprika, cumin, chili powder, garlic powder, onion powder. You will use these seasonings in both the pork and sauce.
Ground pork + taco seasoning. Brown a half pound of ground pork then season with my homemade taco seasoning or use half a packet of store-bought taco seasoning.
Frozen hash browns + oil for frying. Fry about one pound of frozen has browns in vegetable oil or olive oil until crispy. Another option would be to use hash brown patties instead.
Eggs + milk. Scramble up 6 eggs.
Cheese. I used a Colby Jack, but cheddar or Monterey Jack would also work great.
Tomato. I like to add chopped tomatoes to add a fresh element and a pop of color. Totally optional.
Tips & Tricks.
Burrito tortillas + street taco tortillas! I’ve been doing this for years! I add my filling to the center of a burrito tortilla (or grande burrito tortilla) then top the filling with a street taco tortilla. Street taco tortillas are about 6 inches in diameter, making them the perfect size to hold in all the filling! I then fold up the burrito tortilla over the filling and the street taco tortilla. Now you won’t lose any of the filling when you fry the Crunchwrap!
Meal prep. Assembled and fry the Crunchwraps. Once cool, individually wrap each Crunchwrap in plastic wrap and freeze up to 3 months. To serve, warm in the microwave.
Don’t skip the Creamy Jalapeño Sauce!! I swear to you it tastes just like the sauce that’s on Taco Bell’s quesadillas. It’s amazing. I will never make Mexican food again without it.
Cheesy Breakfast Crunchwrap with Creamy Jalapeño Sauce
Creamy Jalapeño Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or greek yogurt)
- 1-2 tablespoons chopped pickled jalapeños (to taste)
- 2 1/2 tablespoons pickled jalapeño juice
- 1/2 teaspoon each: chili powder, paprika, cumin, garlic powder, onion powder, sugar
- 1/4 teaspoon salt
- 3 tablespoons olive oil (or vegetable oil)
- 1 pound frozen hash browns
- salt and pepper, to taste
- 1/2 pound ground pork
- 1/2 teaspoon each: chili powder, paprika, cumin, garlic powder, onion powder, salt
- 2 tablespoons water
- 6 eggs
- 1/4 cup milk
- salt and pepper, to taste
- 4 burrito tortillas
- 4 street taco tortillas
- 1 cup Colby Jack cheese (or cheddar and monterety jack)
- 1 tomato, chopped
- olive or vegetable oil for frying
Creamy Jalapeño Sauce
- Whisk together all of the sauce ingredients in a small bowl.
- In a large skillet, heat the oil over medim-high heat. Add the hashbrowns in an even layer and season with salt and pepper. Cover and let cook until they are crispy on the bottom, about 7-10 minutes. Flip the hash browns (it's okay if they don't all hold together) and cook another 2-3 minutes until lightly crispy. Set aside.
- To the same skillet, cook the pork over medium-high heat until browned, about 5-7 minutes. Add all the seasoning and water; mix together. Cook 2-3 more minutes until the sauce has slightly thickened. Set aside and keep warm.
- In a medium bowl, whisk together the eggs, milk, salt and pepper.
- To the same skillet over medium heat, scramble the eggs in the remaining grease from the pork, about 5 minutes. Remove from heat.
- Heat the same skillet with a drizzle of oil over medium heat.
- In the center of a buritto tortilla, layer sauce, pork, hash browns, eggs, cheese and tomato. Place a street taco tortilla over the filling then fold the edges of the burrito tortilla in, one section at a time.
- Place the crunchwrap seam side down in the heated skillet. Cover and fry on each side until golden and crispy, about 2-3 minutes per side. Repeat with remaining ingredients. Add more oil to the skillet as needed. The recipe should make 4 crunchwraps.
- Serve warm with your favorite hot sauce. Enjoy!