Breakfast Crunchwrap

This vegan breakfast crunchwrap layers a crispy tortilla with tofu scramble, vegan bacon and creamy jalapeño sauce for a satisfying breakfast!

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 458

Author Jessica Hylton

Ingredients

1 tablespoon olive oil for tofu - 15mL
14 ounces firm tofu pressed and crumbled - 400g
1/2 teaspoon turmeric 1g
1/2 teaspoon garlic powder 1.5g
1/2 teaspoon onion powder 1.5g
2 tablespoons nutritional yeast 10g
1/2 teaspoon fine sea salt - 3 grams 3g
2 tablespoons unsweetened plant milk 30mL
1/4 cup green onions thinly sliced - 15g
4 frozen hash brown patties about 360g
8 slices vegan bacon chopped
4 large flour tortillas 10 inch
1 cup vegan shredded cheddar 120g

Creamy Jalapeno Sauce

1/2 cup vegan sour cream 120g
2 tablespoons pickled jalapeños minced - 30g
1 tablespoon fresh lime juice 15mL
1 small garlic clove minced
1/4 teaspoon smoked paprika 0.5g
1/3 teaspoon fine sea salt 1g

Instructions

Make the Jalapeño Sauce: In a small bowl combine the vegan sour cream, minced pickled jalapeños, lime juice, garlic, smoked paprika, and salt. Refrigerate while preparing the filling.
Cook the Fillings: Heat the olive oil in a skillet over medium heat. Add the crumbled tofu and cook for 3-4 minutes, allowing some moisture to cook off.
Stir in the turmeric, garlic powder, onion powder, nutritional yeast, and salt. Cook for another 3-4 minutes.
Add the plant milk and cook 1-2 minutes more until creamy but not wet.
Turn off the heat and fold in the sliced green onions. Set aside.
Cook the hash brown patties according to package instructions until golden and crisp.
Assemble and Toast: Lay a large flour tortilla flat on your work surface.
Spread about 2 tablespoons (30 milliliters) of jalapeño sauce in the center of the tortilla, keeping it in a circle about 5 inches (12 centimeters) wide.
Place one hash brown patty on top of the sauce. Add a generous scoop of tofu scramble, sprinkle with vegan bacon, and about 1/4 cup (30 grams) vegan cheddar.
To wrap, gently fold the edge of the tortilla up and over the filling, continuing around the circle and creating small overlapping pleats until the filling is fully enclosed. If you have too much filling and there is a gap, use a portion of the extra flour tortilla to fill in the space.
Once wrapped, immediately flip the crunchwrap over so the folded side is facing down. This helps seal the pleats and keeps everything secure while cooking.
Heat a clean skillet over medium heat. Place the crunchwrap seam-side down in the pan and cook for 2-3 minutes, pressing lightly with a spatula, until golden brown.
Flip and cook another 2-3 minutes until crisp and heated through and the vegan cheddar is melted.
Repeat with remaining crunchwraps. Serve warm.

Notes

Refrigerator: Store leftover vegan breakfast crunchwraps in an airtight container in the fridge for up to 3 days. Warm in the microwave, then toast in a skillet.
Freezer: If you’re making these for meal prep, skip the toasting step. Wrap tightly and freeze for up to 1 month; thaw in the fridge, then warm in the microwave so the fillings heat up. After this, toast in a skillet to crisp the exterior.