The popularity of Taco Bell’s classic Crunchwrap Supreme needs no explanation. This breakfast crunchwrap recipe, inspired by the fast food chain’s own riff on the original, delivers the same promise of crispy, melty, and cheesy. But this isn’t a mere copycat recipe—our homemade version is blown up in size so that you can serve it in thick, pie-like wedges (which means no standing around making an individual DIY crunchwrap for each brunch guest).
Each layer is thoughtfully constructed: Cornstarch and a glug of milk keep the scrambled eggs silky and never dry, American cheese provides the right amount of ooze and adhesion, while fresh Mexican-style chorizo effortlessly delivers a truckload of flavor.
Look for thick taqueria-style tortilla chips, which hold their texture better than the wispy, thin alternative. And be sure to pick up large flour tortillas—we like Trader Joe’s Homestyle Flour Tortillas or Mi Rancho Organic Flour Tortillas (check out the full list for all tortillas we tested)—for easy folding and sturdy, evenly golden brown results.
To make this vegetarian-friendly, substitute pre-baked crispy hash brown patties for the chorizo and check the label to ensure your refried beans don’t contain lard. Use just enough to cover the surface of the fluffy eggs before seasoning well, layering on the cheese, and assembling as below.
Speaking of cheese, be sure to find real American cheese, avoiding anything labeled imitation, cheese food, or cheese product. If you can’t find good American cheese, use slices of cheddar cheese or pepper Jack instead. Serve your breakfast crunchwrap with a dollop of guacamole or a creamy jalapeño sauce.
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What you’ll need
Cast Iron Skillet
$30 At Amazon
Large Nonstick Skillet
$50 At Amazon
French Wire Whisk
$18 $16 At Amazon
Medium Bowl
$29 At Amazon
Spatula
$13 At Amazon
Recipe information
Total Time
1 hour 45 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Place a rack in lowest position in oven and preheat to 400°. Whisk ¼ cup whole milk, 1 Tbsp. cornstarch, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a medium bowl until combined and cornstarch is dissolved. Add 8 large eggs and whisk until mixture is smooth and no streaks remain.
Step 2
Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium-high. Pour in egg mixture and cook, stirring often with a heatproof rubber spatula or wooden spoon, until scrambled and just set, about 4 minutes (eggs should still look a bit runny on top). Transfer scrambled eggs to a small bowl and let cool.
Step 3
Meanwhile, wipe out skillet and melt remaining 2 Tbsp. unsalted butter in skillet over medium heat. Add 1 medium onion, finely chopped, and a large pinch of salt and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes; transfer to another small bowl. Reserve skillet.
Step 4
Stir 3 chipotle chiles in adobo, finely chopped, ⅔ cup refried beans, and ¼ cup finely chopped cilantro into cooked onion; taste and season with more salt if needed.
Step 5
Cook 1 lb. fresh chorizo, casings removed, broken into large pieces, in reserved skillet, breaking up with spatula or spoon, until well browned and cooked through, 8–12 minutes. Transfer to a large plate.
Step 6
Generously coat a 9"–10"-diameter cast-iron skillet with room-temperature unsalted butter. Place four 12"-diameter flour tortillas in pan to cover bottom and sides completely, overlapping as needed to form a shell that extends 2" above edges of pan.
Step 7
Place 5 slices American cheese on top of tortillas so they cover bottom of pan, tearing to fit as needed. Spoon refried bean mixture over cheese and spread into an even layer. Top with 1 ripe avocado, sliced ¼" thick, arranging in a single layer. Scoop scrambled eggs into skillet and gently spread into an even layer. Scatter chorizo over eggs and top with remaining 5 slices American cheese, tearing to fit as needed. Top cheese with 2 cups salted thick tortilla chips, crushing lightly (you just want to help them fit better; don’t crush them into small pieces). Cover chips with remaining flour tortilla, pressing down gently to compact. Fold tortilla overhang up and over filling to encase.
Step 8
Cover surface of crunchwrap with a large square of foil and place another heavy skillet on top to weigh down (this will prevent tortilla flaps from rising as they brown). Bake crunchwrap until edges are pale golden, 18–20 minutes. Remove top skillet and foil and continue to bake crunchwrap until surface is golden brown, 10–12 minutes longer. Let cool 15–20 minutes (this will allow layers to settle).
Step 9
Place a large plate upside down over skillet and carefully flip skillet and plate over in one motion to invert crunchwrap out onto plate (remember, skillet will be hot, so use dry kitchen towels to prevent any burns).
Step 10
Cut crunchwrap into wedges with a large serrated knife and serve with hot sauce alongside and lime wedges for squeezing over.
Do Ahead: Onion mixture can be made and chorizo can be cooked 1 day ahead. Transfer to separate airtight containers; cover and chill.
Recipe notes
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