Okay guys, get excited. This week’s new recipe(s) are these Air Fryer Breakfast Crunch Wraps made three ways! The first time I made these crunch wraps was close to 2 years ago now (*gasp*). I’ve made them several times since and always love them, but oh my goodness it has taken me forever to get my $h!t together and actually get all the recipes assembled to share with you! Sadly I only have one in my freezer stash right now…they’re probably my favorite thing to pull out of the freezer when feel like a little brunch for one at home on the weekend.
Wrapping these into the classic 5-sided crunch wrap shape you know and love from Taco Bell is seriously easy. Check out the image below…just start with folding over one side and from there they kind of naturally fold together in that shape. Round cheese slices will work even better than squares, but hey…I’m all about chasing after the most delicious cheese regardless of shape.
Once you’ve folded the wrap up nice and tight, stick it in your air fryer seam side down. I like to spray a little non-stick cooking spray on it to help with browning and crisping. If you’re saving some for later, skip the air fryer for now and just wrap it up nice and tight in heavy duty foil instead!
Freezer Tips
These crunch wraps are a great freezer prep option! I was honestly surprised with how well they crisped up after being frozen – no sogginess whatsoever and the texture was just like they were before freezing. Here’s the trick though: you gotta pull them out of the freezer the night before and put them in the fridge to thaw (you can even do this 2 nights before). Then, when you’re ready to eat, heat the air fryer up to 350°, place the crunch wrap seam side down right in the air fryer tray (no need for an insert), and let it rip for 8-10 minutes. If you made your wraps on the thinner side, then 8 minutes will suffice. Thicker ones will need a minute or two longer to heat through the insides. Then enjoy that crispy, golden brown deliciousness!
Here are some items I used to make this recipe a success. Note: these are Amazon Affiliate links.
Denver Style
Denver Air Fryer Breakfast Crunch Wrap
Freezer friendly air fryer breakfast crunch wraps are a perfect grab-and-go breakfast!
Servings: servings
Ingredients
Eggs
- 6 large eggs
- 6 egg whites
- 2 tbsp butter
- salt and pepper to taste
Wraps
- 6 Mission Super Soft Flour Burrito Tortillas, (70 grams per tortilla)
- 6 oz Wegman's Brown Sugar Boneless Ham Steak, (170 grams)
- 6 slices Wegman's Thin Sliced Provolone Cheese, (23 grams per slice)
- 1/2 medium green bell pepper, chopped, (60 grams)
- 1/2 medium sweet onion, sliced, (80 grams)
- 1 tsp olive oil
- 2-3 tbsp water
Instructions
Prep the fillings.
- Sauté the onions and peppers. Heat olive oil in a skillet over medium heat (6 out of 10). Once the oil is hot and shimmery, add onions and sauté, moving the onions around to coat them in oil. Continue moving the onions around as they begin to caramelize, adding water 1 tbsp at a time as needed to keep them from burning. Add peppers and continue to sauté until they begin to soften and develop golden brown spots. Set aside in a bowl.
- Heat up the ham. Pat the ham steak dry with a paper towel, then cut it into cubes. Heat the skillet over medium-high heat and add ham cubes. Sauté the ham, moving it around the skillet occasionally, for 3-4 minutes or until the ham begins to brown and caramelize. Set aside in a bowl.
Make soft scrambled eggs.
- Add eggs and egg whites into a cold skillet. Add butter, place on stove burner, and turn heat to medium-low.
- Using a soft spatula (rubber or silicone works best), break the yolks and ensure the eggs are mixed together.
- Keep the eggs moving continuously using broad sweeping motions, pushing eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 4-5 minutes; they should still look soft and a little runny. Season with salt and pepper in the last minute of cooking.
- Remove from heat and add to a wide, shallow dish (you want the eggs to have plenty of space to cool and not continue to cook like they would in a tall bowl).
Assemble and air fry crunch wraps.
- Line up the tortillas on your counter or a flat surface. Add ham cubes in the middle of each tortilla, then add sautéed pepper and onions. Top with cheese, then carefully add soft scrambled eggs on top.
- Wrap by folding the tortillas over the toppings so that they have 5 sides and completely cover the fillings. Optional: Lightly spray the top of the tortilla with a bit of cooking spray to help it brown.
- Pre-heat air fryer to 370°. Place one crunch wrap, seam side down, in the air fryer basket. (Note: I like to use one of the accessories that has a solid bottom to catch any cheese or juices that drip out.) Air fry for 5-7 minutes or until the wrap is golden brown and crisp. Repeat with remaining wraps.
Tips & Tricks
- If you don’t have an air fryer or want to cook all 6 quickly, you can also make these crunch wraps on top of the stove in a skillet or on a griddle(though the tortilla won’t be as crispy). Just add the crunch wrap to a pan, seam side down, over medium-high heat. Once the bottom is golden brown, flip it and repeat on the other side until golden brown on both sides and heated through.
- Scan the barcode below or search for “Peanut Butter and Fitness Denver Air Fryer Breakfast Crunch Wrap” to log this food in My Fitness Pal.
Nutrition Information
Serving: 1crunch wrap, Calories: 480kcal (24%), Carbohydrates: 41g (14%), Protein: 26g (52%), Fat: 22g (34%), Cholesterol: 228mg (76%), Sodium: 1204mg (52%), Potassium: 191mg (5%), Fiber: 2g (8%), Sugar: 5g (6%)
Sausage & Cheese
Sausage & Cheese Air Fryer Breakfast Crunch Wrap
Freezer friendly air fryer breakfast crunch wraps are a perfect grab-and-go breakfast!
Servings: servings
Ingredients
Eggs
- 6 large eggs
- 6 egg whites
- 2 tbsp butter
- salt and pepper to taste
Wraps
- 6 Mission Super Soft Flour Burrito Tortillas, (70 grams per tortilla)
- 6 oz Jennie-O Turkey Sausage
- 6 slices Wegmans Thin Sliced Sharp Cheddar Cheese, (23 grams per slice)
Instructions
Prep the fillings.
- Cook the sausage according to package directions, breaking apart with a spatula into small pieces as it cooks.
Make soft scrambled eggs.
- Add eggs and egg whites into a cold skillet. Add butter, place on stove burner, and turn heat to medium-low.
- Using a soft spatula (rubber or silicone works best), break the yolks and ensure the eggs are mixed together.
- Keep the eggs moving continuously using broad sweeping motions, pushing eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 4-5 minutes; they should still look soft and a little runny. Season with salt and pepper in the last minute of cooking.
- Remove from heat and add to a wide, shallow dish (you want the eggs to have plenty of space to cool and not continue to cook like they would in a tall bowl).
Assemble and air fry crunch wraps.
- Line up the tortillas on your counter or a flat surface. Add sausage crumbles in the middle of each tortilla, then add soft scrambled eggs on top. Finish with the cheese slices.
- Wrap by folding the tortillas over the toppings so that they have 5 sides and completely cover the fillings. Optional: Lightly spray the top of the tortilla with a bit of cooking spray to help it brown.
- Pre-heat air fryer to 370°. Place one crunch wrap, seam side down, in the air fryer basket. (Note: I like to use one of the accessories that has a solid bottom to catch any cheese or juices that drip out.) Air fry for 5-7 minutes or until the wrap is golden brown and crisp. Repeat with remaining wraps.
Tips & Tricks
- If you don’t have an air fryer or want to cook all 6 quickly, you can also make these crunch wraps on top of the stove in a skillet or on a griddle(though the tortilla won’t be as crispy). Just add the crunch wrap to a pan, seam side down, over medium-high heat. Once the bottom is golden brown, flip it and repeat on the other side until golden brown on both sides and heated through.
- Scan the barcode below or search for “Peanut Butter and Fitness Sausage & Cheese Air Fryer Breakfast Crunch Wrap” to log this food in My Fitness Pal.
Nutrition Information
Serving: 1crunch wrap, Calories: 467kcal (23%), Carbohydrates: 36g (12%), Protein: 28g (56%), Fat: 24g (37%), Cholesterol: 251mg (84%), Sodium: 1141mg (50%), Potassium: 209mg (6%), Fiber: 1g (4%), Sugar: 2g (2%)
Chorizo
Chorizo Air Fryer Breakfast Crunch Wrap
Freezer friendly air fryer breakfast crunch wraps are a perfect grab-and-go breakfast!
Servings: servings
Ingredients
Eggs
- 6 large eggs
- 6 egg whites
- 2 tbsp butter
- salt and pepper to taste
Wraps
- 6 Mission Super Soft Flour Burrito Tortillas, (70 grams per tortilla)
- 2 links Wegmans Fully Cooked Chorizo with Pork, diced into 1/4" chunks, (170 grams)
- 6 slices pepper jack cheese, (23 grams per slice)
- Optional: guacamole or avocado slices, (works best if serving wraps fresh)
Instructions
Prep the fillings.
- Heat up the chorizo. Heat a skillet over medium-high heat and add chorizo chunks. Sauté the chorizo, moving it around the skillet occasionally, for 3-4 minutes or until it begins to brown and crisp. Set aside in a bowl.
Make soft scrambled eggs.
- Add eggs and egg whites into a cold skillet. Add butter, place on stove burner, and turn heat to medium-low.
- Using a soft spatula (rubber or silicone works best), break the yolks and ensure the eggs are mixed together.
- Keep the eggs moving continuously using broad sweeping motions, pushing eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 4-5 minutes; they should still look soft and a little runny. Season with salt and pepper in the last minute of cooking.
- Remove from heat and add to a wide, shallow dish (you want the eggs to have plenty of space to cool and not continue to cook like they would in a tall bowl).
Assemble and air fry crunch wraps.
- Line up the tortillas on your counter or a flat surface. Add chorizo in the middle of each tortilla. Top with cheese, then carefully add soft scrambled eggs on top.
- Wrap by folding the tortillas over the toppings so that they have 5 sides and completely cover the fillings. Optional: Lightly spray the top of the tortilla with a bit of cooking spray to help it brown.
- Pre-heat air fryer to 370°. Place one crunch wrap, seam side down, in the air fryer basket. (Note: I like to use one of the accessories that has a solid bottom to catch any cheese or juices that drip out.) Air fry for 5-7 minutes or until the wrap is golden brown and crisp. Repeat with remaining wraps.
Tips & Tricks
- If you don’t have an air fryer or want to cook all 6 quickly, you can also make these crunch wraps on top of the stove in a skillet or on a griddle(though the tortilla won’t be as crispy). Just add the crunch wrap to a pan, seam side down, over medium-high heat. Once the bottom is golden brown, flip it and repeat on the other side until golden brown on both sides and heated through.
- Scan the barcode below or search for “Peanut Butter and Fitness Chorizo Air Fryer Breakfast Crunch Wrap” to log this food in My Fitness Pal.
Nutrition Information
Serving: 1crunch wrap, Calories: 479kcal (24%), Carbohydrates: 36g (12%), Protein: 27g (54%), Fat: 25g (38%), Cholesterol: 238mg (79%), Sodium: 1066mg (46%), Potassium: 194mg (6%), Fiber: 1g (4%), Sugar: 2g (2%)
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