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Taco Bell Breakfast Crunch Wrap

Taco Bell Breakfast Crunch Wrap Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 2 large burrito-size flour tortillas
  • 2 frozen hash brown patties
  • 3 large eggs
  • 2 tbsp milk
  • 1 tbsp butter
  • ½ cup shredded cheese
  • 4 slices cooked bacon or 2 cooked sausage patties
  • 1 tbsp vegetable oil
  • ¼ cup mayonnaise
  • 2 tbsp chopped pickled jalapeños
  • 1 tsp lime juice
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin
  • Pinch of salt

Method
 

  1. Cook frozen hash brown patties in an air fryer at 400°F for 8 to 10 minutes, or in a skillet with oil over medium heat for 4 to 5 minutes per side, until crisp and golden.
  2. Whisk eggs and milk, then scramble in butter over medium-low heat until just set but still glossy, about 3 to 4 minutes.
  3. Stir together mayonnaise, jalapeños, lime juice, garlic powder, cumin, and salt to make the sauce.
  4. Lay a tortilla flat, center a hash brown patty, top with half the eggs, half the cheese, half the meat, and a drizzle of sauce, then fold the edges over in pleats to seal.
  5. Heat oil in a skillet over medium heat, place wrap seam-side down, cook 2 to 3 minutes per side until golden, then slice and serve hot.

Notes

If you do not have an air fryer, the hash browns can be baked in the oven at 425°F for 12 to 15 minutes. The wraps are best eaten right away while the shell is crunchy, but leftovers hold up reasonably well when reheated in a skillet.