Serves 1
Directions
- 1Add one cup of mayonnaise, three tablespoons pickled jalapenos, a splash of jalapeno brine, 1/2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/2 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.
- 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 tbsp pickled jalapeno slices
- 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
- 1 burrito-sized flour tortilla
- 1 hot and crispy hash brown patty
- cooked breakfast sausage
- scrambled eggs
- shredded cheddar cheese
Equipment
blenderskillet
Tips
- Refrigerate the creamy jalapeno sauce to allow the flavors to come together.
- Toast the crunchwrap until it's lightly brown and crispy on each side.
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