Crunchy Breakfast Wrap Supreme

Preparation

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Arrange corn tortillas on baking sheet and brush with olive oil.
3. Bake, flipping halfway through cooking, for 15 to 18 minutes or until
lightly golden around edges (tortillas will crisp up as they cool).
4. Meanwhile, cook hashbrowns according to package directions.
5. In medium bowl, whisk together eggs, milk, salt and pepper.
6. In medium skillet set over medium heat, melt butter. Pour eggs
mixture into pan. Let cook for 30 seconds. Reduce heat to mediumlow. Cook, stirring, for 4 to 6 minutes or until soft curds start to
form and eggs are set.
7. Wrap flour tortillas in damp paper towel and transfer to plate.
Microwave on HIGH for 30 seconds or until soft and pliable.
8. Place a hashbrown in center of 4 flour tortillas. Top those with
scrambled eggs, crispy corn tortilla, bacon, salsa, jalapeños and
Cheddar. Top with remaining flour tortillas.
9. One at a time, fold edges of each flour tortilla stack toward the
center, pressing down and creating pleats. Quickly invert folded
wrap so pleats are on the bottom (this will help wraps stay
together).
10. In large skillet set over medium heat, heat 2 tsp canola oil.
Transfer 1 wrap pleat-side down to skillet. Cook for 3 to 5 minutes
or until bottom tortilla is golden brown. Flip wrap. Cook for 3 to 5
minutes or until golden brown all over, filling is heated through and
cheese has melted. Repeat with remaining wraps, adding more oil to
skillet as needed.
11. Serve crunchy breakfast wraps with sour cream and
guacamole.
Tips: Alternatively, use Frescados Burrito Grande Style Tortillas (10
inches).
For vegetarian breakfast wraps, substitute bacon with drained canned
black beans or refried beans.