Breakfast Crunchwrap

This post may contain affiliate links. Please read our disclosure policy.

Breakfast Crunchwrap | You need this crispy sandwich wrap filled with all things deliciously breakfasty. A large tortilla encases a small crisp corn tortilla (tostada shell), smooth refried beans, perfectly scrambled eggs, melty cheese, fresh diced tomatoes, baked tater tots, and your choice of additional toppings. Fold the tasty pile of ingredients into a delicious star shape and fry it to crispy brown goodness.

Have you ever had a taco bell breakfast? The last time I was at a taco bell was two years ago, but I promise you I make a fantastic crunch wrap.

My breakfast crunchwrap might not be exactly like the restaurant itself BUT we want to make our homemade food BETTER than a fast food restaurant right?

And how do we make our takeout at home better than the restaurant version? We start with delicious ingredients like scrambled eggs, cheese, and homemade tostada shells.

And while authentic taco bell breakfast crunchwraps include hash brown patties, I choose to use tater tots. Who doesn’t love a good tater tot? I’ll choose crispy little tots over a hash brown patty any day of the week. I’m more of a home fries lover than a hash brown lover though, so to each their own!

Use whichever potato shape you prefer, or whichever one is in your freezer right now because I just know you’ll want to make this one right away!

Try a Blackstone chicken crunchwrap supreme next!

Also, I choose to make vegetarian crunchwraps most of the time, just because I don’t eat a lot of meat, but you can for sure add bacon or sausage patties to your crunchwraps if you want to.

Diced ham and ground sausage would be good here also. Just make sure to cook any meat separately first before adding it to the crunchwrap.

The typical taco bell sauce for this dish is a creamy jalapeno sauce. I just used a buffalo sauce, but my Avocado Cilantro Dressing would be creamy and dreamy in this wrap.

Ingredients

About the ingredients for this recipe. See the recipe card below for exact amounts.

Large Flour Tortillas – You’ll need 5 large wraps for 4 crunchwraps. You’ll use 4 of them whole for the wraps and then cut one into quarters for sealing the wraps. I’ve used both whole wheat and white wraps and they’re both good.
Tostada shells – A tostada shell is a bake or fried crispy corn tortilla. You can use store-bought or homemade shells here. See below for how to make tostadas shells.
Refried beans – Sometimes I use store-bought, but most of the time I use homemade when it comes to refried beans.
Scrambled eggs – I find one egg per person is good for this recipe, use more if you prefer.
Cheese – I use shredded cheddar, but a tex mex mix would be great.
Tomatoes – I use cherry tomatoes, but you can dice a large tomato if you want. You can also use whatever other veggies you like here, like onions, bell peppers and mushrooms.
Hot sauce or Salsa – This adds extra flavor and some spice to the wrap. I like hot sauce but if you want to make a sauce I recommend my Avocado Cilantro Dressing – I love it in my Taco Salad.

Instructions

Follow these easy instructions to make a breakfast crunchwrap.

How to make Tostada Shells

Brush corn tortillas with oil. Set tortillas on a large sheet pan. Bake at 400°F (200°C) for 5-10 minutes or until crispy and golden like a tortilla chip.

What to prep for a breakfast crunchwrap

Make or warm up refried beans.
Scramble the eggs. I use one egg per crunchwrap. To scramble eggs: heat a non-stick frying pan over medium heat and add a splash of oil. Crack 4 eggs in a bowl and mix with a fork. Season with salt and pepper and then add the eggs to the preheated frying pan. Let eggs start to set for a minute or so and then start pushing the edges of the eggs towards the center. Cook and stir the eggs until they are done. You can remove eggs from the pan a minute or so before they are done cooking, when they still look a bit moist as the heat from the pan will continue to cook them even after you turn the heat off.
Shred the cheese and dice the tomato.
Cut one large flour tortilla into quarters so that you end up with 4 rounded triangles. These pieces will help seal the crunchwrap for frying.

How to fill the breakfast wrap

Start with laying out the large tortilla. Add the baked corn tortilla (or storebought tostada shell). Spread the warmed refried beans on top of the corn tortilla.

spreading refried beans on a corn tortilla

Next, add the broken up tater tots, scrambled eggs, shredded cheese, tomatoes, and hot sauce if using.

tater tots on top of beans and corn tortilla for a crunchwrap

all ingredients for a crunchwrap on the tortilla

How to fold a crunchwrap

Pace one of the tortilla quarters centered on top of the ingredients. This will help seal in all of the ingredients. Now start folding in the edges of the large tortilla, a little bit at a time, overlapping the folds. (See video above for demo)

How to Cook a Breakfast Wrap

Heat a frying pan over medium heat. I use a cast iron pan which retains heat really well. Once I add my crunchwrap to the pan, I turn the heat down a little so it doesn’t burn. Monitor the heat on your frying pan – it’s ok to have to turn the heat up and down. Fry the wrap on each side, until golden brown and crispy.

Heat the wrap seam side down first, as this seals the wrap and helps hold it together.

frying a breakfast crunchwrap in a cast iron pan

Quick Tip: I used Frank’s Red Hot Sauce in my wrap. Sriracha Hot Sauce would also be a good choice for something spicy.

Substitutions

Vegan: To make a vegan crunchwrap, swap the scrambled eggs for a scrambled tofu mix, use a vegan refried bean – either homemade or store-bought and swap the cheddar cheese for a vegan cheese product.
Gluten-free: To make a gluten-free crunch wrap, use a gluten-free large tortilla.

Variations

Spice it up: Make a spicy breakfast crunchwrap by adding either hot sauce, chopped jalapenos, or a hot salsa on top of the filling ingredients.
Do more: Take the recipe over the top, serve the crunchwrap with tater tots on the side, salsa, and sour cream, or yogurt for dipping.
Make it taco-style: cook ground beef with my Taco Seasoning mix. Add easy homemade pickled red onions too.
Make it kid-friendly: keep the ingredients basic, for example just eggs and cheese.
Not a wrap fan? Try this Avocado Bagel Breakfast Sandwich instead.

Equipment

The only equipment you need for this recipe is a frying pan and stovetop. I like this Lodge Cast Iron Skillet for frying the crunchwwrap. This non-stick frying pan by Starfrit is one of my other favorite pans and I use it for scrambling eggs. It would also be good for frying the wrap.

Storage

Eggs tend to let off moisture when refrigerated so this would not be great refrigerated. I make mine to order every time I make them.

Recipe Tips

EXPERT TIP

Don’t overfill the wrap with ingredients, it’ll just make it harder to close and keep sealed both while you cook it and while you eat it.

More Restaurant Style Breakfast Recipes

Food Safety

Be sure to cook any meat fully before adding to the crunchwrap.

Recipes FAQs

Can you make a breakfast crunchwrap without meat?

If you are a vegetarian you can skip the meat in your crunchwrap. Add mushrooms or extra beans for a more filling meat-free wrap.

Save this image to your Breakfast board on Pinterest.