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English Breakfast Crunchwrap Supreme

@alexawhatsfordinner turned a Full English into a Crunchwrap Supreme as part of her quest to see how many dishes can be turned into a delicious crunchwrap! It was definitely interesting, and quite tasty 😎

Alexa Santos
Tasty Team
86% would make again
Total Time

6 minutes

6 min

Prep Time

5 minutes

5 min

Cook Time

1 minute

1 min

English Breakfast Crunchwrap Supreme
Total Time

6 minutes

6 min

Prep Time

5 minutes

5 min

Cook Time

1 minute

1 min

Ingredients

for 1 serving

  • 3 strips bacon
  • 5 cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil, divided
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ½ cup sliced baby bella mushrooms (75 g)
  • 2 large eggs
  • 1 tablespoon milk
  • nonstick cooking spray, for greasing
  • 1 burrito-size tortilla
  • ½ cup baked beans (130 g), cooked
  • 1 tablespoon grated sharp white cheddar cheese
  • 1 scallion, thinly sliced
  • 1 frozen hash brown, cooked
  • 1 taco-size flour tortilla

Preparation

  1. Preheat the oven to 400°F (200°C). Line 2 small baking sheets with foil.
  2. Arrange the bacon on a baking sheet and bake for 20-30 minutes, until crispy, but not burnt.
  3. Arrange the tomato halves on the other baking sheet and coat with ½ tablespoon of olive oil. Season with salt and pepper, then bake for about 15 minutes, until softened and slightly darkened.
  4. Heat another ½ tablespoon of olive oil in a small pan over medium-high heat. Add the mushrooms and sauté for 5-7 minutes, until golden brown. Season with salt and pepper, then remove from the heat.
  5. In a small bowl, whisk together the eggs, milk, ½ teaspoon salt, and some black pepper until foamy. Grease a small pan with nonstick spray and heat over medium heat. Pour in the eggs and cook, stirring occasionally, for about 5 minutes, until just set. Remove from the heat.
  6. Spoon the baked beans onto the center of the burrito-size tortilla, then top with the scrambled eggs, cheddar, scallion, bacon, hash brown, mushrooms, and tomatoes. Place the taco-size tortilla on top and gently press down. Fold the edges of the bottom tortilla up around the top tortilla, pleating until fully closed, then flip the wrap seam-side down.
  7. Heat the remaining tablespoon of 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 per side, until golden brown.
  8. Cut in half down the middle and serve.
  9. Enjoy!
  10. Love this recipe? Download the Tasty app to save it and discover others like it.

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English Breakfast Crunchwrap Supreme