Taco Bell is on to something with their Crunchwrap. It is like a flat burrito, where the tortilla’s surface area is used to enhance the crunch texture and stability with seared folds. I’m obsessed with this format. It feels good in your hands, it’s portable and does not leak. You can experiment with different fillings and repackage your leftovers, as long as it isn’t too wet. I used horseradish-y Montgomery’s Cheddar here, but you can replace it with any cheddar or melter of your choice.
Bacon, Egg & Cheese Crunchwrap
- 4 burrito-sized tortilla wraps
- 4 eggs
- 8 slices of bacon
- 1/2 pound cheddar cheese shredded
- 12-16 to rtilla chips
- Preheat the oven to 400 degrees F.
- Lay the bacon slices in a single layer on a baking sheet lined with parchment paper or silpat. Bake for 10 to 12 minutes until the bacon is golden brown. Transfer the bacon to a paper towel-lined plate to drain. Pour half the bacon fat into a frying pan and warm it up on medium-low heat.
- Fry the eggs in the bacon fat, scrambling them with a whisk or fork. Cook for 1 to 2 minutes until the eggs are no longer runny. Remove the pan from the heat to prevent them from cooking further. Sprinkle the cheese onto the eggs so it melts from the residual heat.
- To assemble, divide the eggs among the center of each tortilla. Place a few slices of bacon over each cheesy egg. Add 2 or 3 tortilla chips on top, it’s ok to press them down and break them a bit so they don’t poke through the tortilla. Prepare a dry, frying pan on medium heat.
- Fold the bottom of the tortilla up, bring in the sides and fold the top flap down. Sear the wrap for 1 to 2 minutes, fold-side down to close it. Flip it over and sear again, for a few minutes until the wrap is browned. Serve immediately.
- Crunchwraps reheat really well. Pre-make a bunch and wrap them in foil for later. Heat them up in a pan, still in the foil, for 3 minutes on each side to warm them through. Remove the foil and sear on each side for 2 to 3 minutes until browned.