Crunchwrap for a Crowd

The popularity of Taco Bell’s classic Crunchwrap Supreme needs no explanation. This breakfast crunchwrap recipe, inspired by the fast food chain’s own riff on the original, delivers the same promise of crispy, melty, and cheesy. But this isn’t a mere copycat recipe—our homemade version is blown up in size so that you can serve it in thick, pie-like wedges (which means no standing around making an individual DIY crunchwrap for each brunch guest).

Each layer is thoughtfully constructed: Cornstarch and a glug of milk keep the scrambled eggs silky and never dry, American cheese provides the right amount of ooze and adhesion, while fresh Mexican-style chorizo effortlessly delivers a truckload of flavor.

Look for thick taqueria-style tortilla chips, which hold their texture better than the wispy, thin alternative. And be sure to pick up burrito-size flour tortillas for easy folding and sturdy, evenly golden brown results. We love Mi Rancho’s tortillas (check out our editors’ blind taste test here).

To make this vegetarian-friendly, substitute pre-baked crispy hash brown patties for the chorizo and check the label to ensure your refried beans don’t contain lard. Use just enough to cover the surface of the fluffy eggs before seasoning well, layering on the cheese, and assembling as below. 

Speaking of cheese, be sure to find real American cheese, avoiding anything labeled imitation, cheese food, or cheese product. If you can’t find good American cheese, use slices of cheddar cheese or pepper Jack instead. Serve your breakfast crunchwrap with a dollop of guacamole or a creamy jalapeño sauce.