コピーキャット・ブレックファスト・クランチラップ・シュプリーム

コピーキャット・ブレックファスト・クランチラップ・シュプリーム

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@alexawhatsfordinner is on a mission to recreate the magic of Taco Bell’s Breakfast Crunchwrap Supreme… and make it even better at home! ? Verdict is: success! ? Recipe below ‼️

Ingredients
-3 strips bacon
-2 large eggs
-1 Tbsp milk
-1 tsp kosher salt, divided
-½ tsp freshly ground black pepper
-Nonstick cooking spray
-1 scallion, thinly sliced
-⅓ cup sour cream
-1 small jalapeño, finely diced
-2 garlic cloves, minced
-Juice of 1 lime
-1 tsp paprika
-½ tsp cayenne
-2 burrito-size flour tortillas (or 1 burrito-size flour tortilla and 1 taco-size flour tortilla)
-2 ounces sharp cheddar cheese, freshly grated
-2 ounces Monterey Jack cheese, freshly grated
-1 frozen hash brown, cooked according to package instructions
-½ avocado, sliced
-1 Tbsp extra-virgin olive oil

Preparation
-Preheat the oven to 400°F (200°C). Line a baking sheet with foil.
-Arrange the bacon on the prepared baking sheet and bake for 20-30 minutes, until crispy, but not burnt.
-Crack the eggs into a small bowl and add the milk, ½ tsp salt, and the black pepper. Whisk until foamy.
-Grease a small pan with cooking spray and heat over medium heat. Pour in the eggs and cook, stirring occasionally, for about 5 minutes, until just set. Sprinkle the scallions on top, then remove the pan from the heat.
-In a small bowl, mix together the sour cream, jalapeño, garlic, lime juice, paprika, cayenne, and remaining ½ tsp salt until combined.
-Cut a 4-inch circle out of the center of one of the tortillas. Place the remaining intact tortilla on a flat surface. Spread the sauce in the center, leaving a 2-inch border around the edges. Top with the bacon, eggs, shredded cheddar and Monterey Jack cheeses, hash brown, and avocado. Place the cut-out tortilla on top and gently press everything down. Fold the edges of the bottom tortilla up to meet the top tortilla, pleating until fully closed. Quickly flip the wrap over so the seam side is down to prevent it from opening.
-Heat the olive oil in a large pan over medium-high heat. Place the wrap in the pan, seam-side down, and cook for about 5 minutes, until golden brown. Flip and cook for another 5 minutes, until golden brown on the other side.
-Cut the crunchwrap in half down the middle and serve.
-Enjoy!