Breakfast Crunchwraps

What you need:

• 8 large flour tortillas
• 8 crunchy tostadas
• 1 lb. chorizo, cooked and crumbled
• 2 cups hashbrowns, cooked
• 2 cups scrambled eggs
• 2 cups shredded Mexican cheese

For serving, if desired:

• Avocado slices
• Salsa or pico de gallo
• Sour cream or Greek yogurt
• Diced jalapeno peppers
• Or whatever you like!

Directions:

1. Prepare chorizo, hashbrowns, and scrambled eggs. Then mix together in a large bowl.
2. Start with a large flour tortilla and add some of the chorizo mixture in the center and then top with a tostada shell (break if necessary to help fit.
3. Top with shredded cheese and fold up the edges of the flour tortilla.
4. Heat a skillet over medium high heat.Spray a nonstick pan with olive oil spray (or your favorite nonstick spray).
5. My go-to method for cooking crunchwraps is to place a spatula upside down onto the open part of the crunchwrap and gently place the crunchwrap cheese side down in the preheated skillet. The spatula helps to keep the structure while you settle it in the pan.
6. Spray the top (which is actually the bottom of the crunchwrap) with nonstick spray. Cook each side until golden brown.
7. Serve with desired fixings.

Recipe slightly adapted from Real Food by Dad

Posted on Fantastical Sharing of Recipes