This protein-packed breakfast crunch wrap is a delicious and extremely filling way to start your day.
With 53 grams of protein, this blows the Taco Bell breakfast crunchwrap out of the water.
Containing fluffy eggs, crisp bacon, melty cheese, crispy hash browns, and hot sauce, there is SO much flavor packed into these breakfast crunch wraps.
Plus, they are extremely easy to throw together in the morning for a quick breakfast on the go! If you prep the fixings ahead of time (I like to make the eggs, bacon, and hash browns the day before) you’ll have a breakfast crunchwrap ready to eat in just minutes.
What is a Taco Bell Breakfast Crunchwrap?
A traditional Taco Bell Crunchwrap is tough to beat, and I can’t lie and say that a homemade version necessarily tastes better, because Taco Bell has it mastered.
At Taco Bell, a breakfast crunch wrap contains scrambled eggs, bacon, cheddar cheese, and a crispy hashbrown patty wrapped up inside a large flour tortilla. It’s rounded out with a creamy jalapeño sauce, then cooked to golden brown perfection on the grill.
Yes, it’s an absolutely delicious breakfast, but we’re taking it to the next level with our homemade breakfast crunchwrap.
A crunchwrap from Taco Bell contains 670 calories, 40 grams of fat, and just 21 grams of protein. Our homemade version contains 570 calories, just 13 grams of fat, and an extremely impressive 53 grams of protein!
How to Make Breakfast Crunchwraps
Breakfast crunchwraps are incredibly customizable and easy to make, and there is a ton of room for experimenting. First and foremost, a crunchwrap has to begin with a tortilla.
For this recipe, I used high-protein tortillas from Counter.
Each tortilla contains 200 calories and 11 grams of protein, and I love that extra protein boost it gives to these crunch wraps. You can use any tortilla you’d like in order to make a crunch wrap, but I recommend using a flour tortilla if you have the choice.
Flour tortillas will wrap up easier, and crisp to golden perfection better than corn tortillas (which is why I recommend them for regular burritos or breakfast burritos as well).
No matter which type of tortilla you go with, you’ll need to prep one large tortilla and one small tortilla.
In this case, I simply cut a small circle out of the center of the tortilla to create a smaller tortilla. You can also buy large tortillas (burrito-sized) and smaller street taco tortillas to get the same result.
Don’t worry, I didn’t let the rest of the tortilla go to waste! I actually cut up the rest of the tortilla into chips, sprayed with non-stick spray and added some salt, then air-fried them to make some quick & easy tortilla chips.
Aside from the tortilla, the fixings you choose for your breakfast crunchwrap are up to you! You’ll want to use scrambled eggs as a base, but you can pair that with crispy bacon or breakfast sausage, or even a vegetarian substitute. Personally, I prefer to use center cut bacon because I find it gets the crispiest.
As far as cheese goes, I went with American cheese, because that’s my breakfast cheese of choice. But many people despise American cheese, so you can use any shredded cheese (like cheddar or pepper jack) you prefer, or even melted nacho cheese.
To round out the crunchwrap, you’ll want to add some crispy hashbrowns. Traditionally, hash brown patties are what is used in crunchwraps, but to be perfectly honest, my local stores have been out of the patties for months. Sure, you can make your own homemade hash browns, but I decided to go with shredded hash browns instead.
Since there are three different portions of this recipe that need to be prepped (eggs, meat, and hash browns), I actually prefer to make them one day in advance, then assemble my crunch wrap the following morning. This saves a ton of time, but you can certainly prep everything all together using any cooking method you prefer.
Once your fixings are prepped, it’s time to assemble your crunchwrap!
Layer the cheese, hash browns, eggs, bacon, and hot sauce in the center of the large tortilla, then place the smaller tortilla over the top. Carefully fold in the edges to create your crunchwrap, then place in a large skillet over medium heat with the folded side down.
I like to spray the tortilla with some non-stick cooking spray to help crisp the tortilla in the hot pan, but melted butter or a little oil will also work very well.
Allow the crunchwrap to cook for 2-3 minutes, then flip and cook the top for another 2-3 minutes.
Slice your beautifully crunchy wrap in half, serve with your favorite sauce, and enjoy!
Customizing Breakfast Crunchwraps
If you have questions on how to cater these crunchwraps to best fit your lifestyle and preferences, I’ve got answers! The best part about these crunchwraps is how easy they are to customize, so there are really no wrong answers here.
What tortillas are best for crunchwraps?
It’s best to use flour tortillas to make crunchwraps, as they will hold together better and toast up to become a perfect golden brown. It’s important to use a tortilla large enough to fit all of your filling, and then use a smaller tortilla to close up the gap on the bottom of the crunch wrap.
What kind of hash browns should you use in a breakfast crunchwrap?
Breakfast crunchwraps traditionally use a crispy hash brown patty to mimic the crunch that you typically get from tostada shells in regular crunchwraps. However, you can use shredded hashbrowns as well for an equally delicious result.
Can you use egg whites in breakfast crunchwraps?
Of course! You can use any eggs you’d like for a breakfast crunchwrap: whole eggs, egg whites, or even a vegan egg substitute.
What kind of sauce should you use in breakfast crunchwraps?
Taco Bell uses a creamy jalapeno sauce in their breakfast crunchwraps, but you can use any breakfast condiment of your choice: hot sauce, salsa, ketchup, sour cream, or even Greek yogurt all make excellent options.
- 2 High-Protein Tortillas
- 2 Strips of Center Cut Bacon
- 2 Slices Fat-Free American Cheese (or cheese of your choice)
- 3oz Shredded Hashbrowns (or use a hashbrown patty)
- 3/4 Cup Egg Beaters/Egg Whites (can also use 3 whole eggs)
- Use a knife to cut a small circle out of one of the tortillas to make one smaller tortilla (ends up being about half of the regular size tortilla). You can also use a smaller tortilla if you have one on hand. I used the leftover tortilla scraps to make chips in the air fryer, so nothing went to waste!
- Prep your bacon, eggs, and hashbrowns however you like. I actually prefer to make a whole bunch of each for breakfast and then use leftovers to make crunch wraps the following day. In a pinch, I like to air fry the bacon and hashbrowns together to save time.
- In the center of your large tortilla, add the cheese, then hashbrowns, then eggs, then crumble the bacon on top.
- Place your smaller tortilla over the top, then fold in all of the edges of the large tortilla to form the crunch wrap (video on how to fold a crunch wrap).
- 5. Heat a skillet over medium heat, then add the crunch wrap with the folded side down. Let it cook for 2-3 minutes, then flip and cook the other side until it is golden brown.
- 6. Slice in half, and enjoy! Serve with salsa, hot sauce, or any preferred dipping sauce.
- Any tortilla will work, but you want to use a large tortilla to be able to fully fold down all of the edges of the crunchwrap. A flour tortilla tends to work best.
- If you use regular flour tortillas (one burrito size and one taco size) as well as regular eggs, this entire crunchwrap is still very impressive: 685 Calories, 25g Fat, 74g Carbs, 44g Protein
- You can add a crispy tortilla inside of the crunchwrap to add a true crunch as well, but a crispy hashbrown patty will do the trick.
- This recipe is very customizable, so you can add or remove any ingredients you'd like!
Nutrition InformationYield 1 Serving Size 1 Crunchwrap
Amount Per Serving Calories 570Total Fat 13gCarbohydrates 55gProtein 53g