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.
2Add 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.
3Add 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.
4Blend this until it's smooth and creamy.
5Blend this until it's smooth and creamy.
6Blend this until it's smooth and creamy.
7Refrigerate the creamy jalapeno sauce so those flavors can come together.
8Refrigerate the creamy jalapeno sauce so those flavors can come together.
9Refrigerate the creamy jalapeno sauce so those flavors can come together.
10Warm up a burrito-sized flour tortilla.
11Warm up a burrito-sized flour tortilla.
12Warm up a burrito-sized flour tortilla.
13Add a hot and crispy hash brown patty, some cooked sausage and scrambled eggs.
14Add a hot and crispy hash brown patty, some cooked sausage and scrambled eggs.
15Add a hot and crispy hash brown patty, some cooked sausage and scrambled eggs.
16Drizzle on that creamy jalapeno sauce.
17Drizzle on that creamy jalapeno sauce.
18Drizzle on that creamy jalapeno sauce.
19Top it off with shredded cheddar cheese.
20Top it off with shredded cheddar cheese.
21Top it off with shredded cheddar cheese.
22Fold it into the iconic six-sided crunch wrap shape.
23Fold it into the iconic six-sided crunch wrap shape.
24Fold it into the iconic six-sided crunch wrap shape.
25Toast it in a dry skillet, cooking it on each side until it's lightly brown and crispy.
26Toast it in a dry skillet, cooking it on each side until it's lightly brown and crispy.
27Toast it in a dry skillet, cooking it on each side until it's lightly brown and crispy.
Ingredients
1 cup mayonnaise
1 cup mayonnaise
1 cup mayonnaise
3 tbsp pickled jalapeno slices
3 tbsp pickled jalapeno slices
3 tbsp pickled jalapeno slices
splash jalapeno brine
splash jalapeno brine
splash jalapeno brine
0.5 tsp chili powder
0.5 tsp chili powder
0.5 tsp chili powder
0.5 tsp cumin
0.5 tsp cumin
0.5 tsp cumin
0.5 tsp onion powder
0.5 tsp onion powder
0.5 tsp onion powder
0.25 tsp garlic powder
0.25 tsp garlic powder
0.25 tsp garlic powder
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
0.5 tsp sugar
0.5 tsp sugar
0.5 tsp sugar
1 burrito-sized flour tortilla
1 burrito-sized flour tortilla
1 burrito-sized flour tortilla
1 hot and crispy hash brown patty
1 hot and crispy hash brown patty
1 hot and crispy hash brown patty
cooked breakfast sausage
cooked breakfast sausage
cooked breakfast sausage
scrambled eggs
scrambled eggs
scrambled eggs
shredded cheddar cheese
shredded cheddar cheese
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.