1Add one cup of mayonnaise, three tablespoons pickled jalapenos, a splash of jalapeno brine, and the seasonings (½ tsp chili powder, ½ tsp cumin, ½ tsp onion powder, ¼ tsp garlic powder, ¼ tsp salt, ½ tsp sugar) to a blender.
2Blend this until it's smooth and creamy.
3Refrigerate the creamy jalapeno sauce so those flavors can come together.
4Warm up a burrito-sized flour tortilla.
5Add a hot and crispy hash brown patty, some cooked sausage and scrambled eggs to the tortilla.
6Drizzle on that creamy jalapeno sauce.
7Top it off with shredded cheddar cheese.
8Fold it into the iconic six-sided crunch wrap shape.
9Toast it in a dry skillet, cooking it on each side until it's lightly brown and crispy.
Ingredients
1 cup mayonnaise
3 tablespoons pickled jalapeno slices
1 splash jalapeno brine
0.5 tsp chili powder
0.5 tsp cumin
0.5 tsp onion powder
0.25 tsp garlic powder
0.25 tsp salt
0.5 tsp sugar
burrito-sized flour tortilla
hot and crispy hash brown patty
cooked breakfast sausage
scrambled eggs
shredded cheddar cheese
Equipment
blenderdry skillet
Tips
Refrigerate the creamy jalapeno sauce to allow the flavors to come together.
Toast the crunchwrap in a dry skillet over medium-high heat until golden brown and crispy.