Is it breakfast? Dinner? Sandwich? I say it’s all of them!

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This was the best decision ever! I saw the original breakfast crunchwrap idea on a taco bell add and figured I could do it way better with vegan ingredients and some modifications. This was so delicious! I will definitely be making it again. The sweetness and savoriness were perfectly paired and resulted in a delicious breakfast wrap for everyone to enjoy.

Ingredient details:

• Black bean burger – I used morning star’s black bean burger. I really like theirs the most out of the options out there. Boca has a good one and so does Don Lee Farms.
• Cheese – I really love the flavor that chao cheese slices give and it was perfect for this wrap.
• Tots – I originally planned to do a regular potato hashbrown patty (might still be fun to try), but they were sold out so I chose to go with sweet potato tots. I’m honestly so happy I did. The flavor combination of spices and sweetness was delicious. The perfect wrap!
• Just egg – I used Just Egg for this, but a tofu scramble would also work well for this.
• Tortillas – In both this wrap and my OG crunchwrap I use one burrito sized tortilla as the bas and one fajita tortilla to finish on top.

Recipe List

Ingredients:

12oz Just Egg

4 slices Chao cheese

20oz Alexia sweet potato tots

4 Morning Star black bean burgers

4 fajita tortillas

4 burrito tortillas

1tsp cumin

1/4 tsp chili powder

1/4 tsp salt

Instructions:

1. Preheat oven to 400°
2. Bake sweet potato tots for recommended length of time.
3. Cook the Just Egg on a skillet and mix in cumin, chili powder, and salt.
4. Lay out the large, burrito tortilla. Layer slice of cheese, black bean burger, then just egg, and top with sweet potato tots.
5. Place fajita tortilla on top and fold in large tortilla over in a circular motion until the wrap is fuller enclosed.
6. Lay fajita side face down on a baking sheet. Bake on 400° for 15 minutes.
7. Serve and enjoy!

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