Blackstone Breakfast Chorizo Crunchwraps
Blackstone Breakfast Chorizo Crunchwraps is a fun flat top griddle recipe, slightly spicy with a potato hash brown all wrapped up to enjoy!
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.