Blackstone Breakfast Chorizo Crunchwraps
Putting new twists and unique spins on traditional recipes is what I love most about cooking, so it shouldn’t come as a surpise that I created Blackstone Breakfast Chorizo Crunchwraps.
Taco Bell Crunchwraps just got a morning makeover with crispy hash brown patties, eggs, and spicy chorizo!
How to make Blackstone Breakfast Chorizo Crunchwraps
First preheat your Blackstone or flat top griddle to medium heat.
Then add some frozen hash brown patties that have been thawed.
Cook for a few minutes per side and season with kosher salt, pepper, and your favorite taco or fajita seasoning blend.
Then scoot the hashbrowns to the edge of your griddle and cook up a pound of ground chorizo.
Once the chorizo is cooked and nicely browned, pour some beaten eggs over top.
I did season my eggs with kosher salt, pepper, and more of my taco seasoning.
Once the chorizo and eggs are scrambled to your liking we can build some crunchwraps!
Start with some chorizo and eggs in the center of the large burrito size flour tortillas.
Top with cheese and a crispy hash brown and then start folding.
You will fold 5 times total, overlapping slightly.
Then back on to the griddle with some cooking oil to toast and brown the crunchwraps.
Add any toppings of choice to your Blackstone Breakfast Chorizo Crunchwraps 🙂
We went with two types of hot sauce and some pickled onions.
If you like Blackstone Breakfast Chorizo Crunchwraps, you might also like these griddle recipes…
Blackstone Birria Wonton Nachos
Blackstone Hibachi Loaded Fries
And Blackstone Chicken Chorizo Pineapple Quesadillas
Follow me on:
YouTube
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Blackstone Breakfast Chorizo Crunchwraps
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 4 to 8 frozen hash brown patties (depending if you want a whole or a half in each crunchwrap) thawed
- kosher salt, pepper, taco seasoning blend of choice
- 1 pound ground chorizo sausage
- 6 eggs
- 8 large, burrito size flour tortillas (mine were 10 inches)
- 2 cups shredded cheese of choice (I used quesadilla cheese)
- Optional: cilantro, hot sauce, pickled onions or jalapenos
Instructions
- Preheat your griddle to medium. Add cooking oil and the hash browns. Cook 5 minutes, flipping a few times. Season with kosher salt, pepper, and taco seasoning. Cook 3 more minutes and scoot to side of griddle.
- Add chorizo to griddle and cook 4 to 5 minutes, breaking it apart with spatulas.
- While chorizo cooks, crack the eggs in a bowl and season with kosher salt, pepper, and taco seasoning. Beat with a fork and pour over the chorizo.
- Cook 2 to 3 minutes, mixing the eggs and chorizo together. Turn griddle off to assemble the crunchwraps.
- In the center of each tortilla place some egg and chorizo, cheese, and a hash brown patty (either half or a whole depending what you prefer). Fold the sides in 5 times, overlapping slightly and place seam side down on your tray or cutting board.Note: Picture example in post above.
- Turn griddle back on over medium heat, Add cooking oil and place the crunchwraps seam side down. Cook 4 to 5 minutes, flipping a few times until golden brown.
- Serve with cilantro, hot sauce, and/or pickled onions and jalapenos if desired.
Visit my other site CooksWellWithOthers.com for even more recipes!
My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available on Amazon!
You May Also Like
Blackstone Chicken Avocado Burgers
Blackstone Teriyaki Steak Bites
