Nacho Scramble Wrap Recipes

MEXICAN BREAKFAST WRAPS

Steps:

• Spray 10-inch skillet with cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
• In medium bowl, mix egg product, milk and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
• Meanwhile, heat tortillas as directed on package.
• To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with cheese, tomato and cilantro. Roll up tortillas.

NACHO SCRAMBLE WRAP

Steps:

• Spray a small microwavable cup or bowl with cooking spray(I use a ramekin).
• Add egg, beat with a fork.
• Microwave on HIGH for 30 seconds.
• Add salsa and cheese.
• Return to microwave and zap an additional 30 seconds or until egg is completely set.
• Spoon cooked egg onto tortilla.
• (I sometimes spoon on a little extra salsa and cheese and add a dollop of sour cream).
• Roll to create wrap!

HOMEMADE CRUNCHWRAP SUPREME RECIPE

Steps:

• Heat oil in a skillet over medium-high heat and cook onion for 3-4 minutes, until softened.
• Add ground meat and cook through. I recommend browning larger chunks at first, then gradually breaking into ground crumbles. Season to taste with taco seasoning.
• Once cooked, set aside.
• Place a tostada on top of a large tortilla. Use a sharp knife to cut around the tostada, so you end up with a smaller tortilla that's the same size as the tostada.
• Repeat 3 additional times, so you end up with 4 small tortilla rounds and 4 intact large tortillas (for 4 crunchwraps total).
• (Save tortilla scraps to make mini quesadillas or baked bunuelos chips!)
• To assemble each crunchwrap, lay a large tortilla flat and spread about 1 Tbsp of nacho cheese sauce onto the center of it. (Spread the sauce in a circle that's about the size of a tostada, then stack your fillings on top. Make sure there is still enough of a border around the tortilla to fold in the edges!)
• Add a scoop of meat mixture (about 3-4oz or ¼ of the mixture) on top of the nacho cheese.
• Spread sour cream on a tostada, then place the tostada on top of the meat.
• Top with shredded lettuce, tomato, and shredded cheese. (The cheese should be close to the top so it will melt when cooked!)
• Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward toward the center.
• After folding up one edge, press the side of the tortilla down flat, fold it in to the middle, and create "pleats" that will hold when pressed on the griddle. Press, fold, and pleat until crunchwrap is assembled.
• Rest prepared crunchwraps with the seam-side down to ensure they stay together while assembling the others.
• Repeat assembly process with remaining crunchwraps.
• Preheat a griddle to 350°F (180°C) or a skillet over medium-high heat.
• Spray the wrap lightly with cooking spray or add a little oil to the pan.
• Add each crunchwrap to the griddle-seam-side down-pressing with a spatula to seal and flatten. (Do your best to make sure they're relatively flat and touching the griddle!)
• Cook 3-5 minutes on each side, until golden brown.