Full English Crunchwrap Supreme
Serves 120 mins prep60 mins cook
@alexawhatsfordinner turned a Full English into a Crunchwrap Supreme as part of her quest to see how many dishes can be turned into a delicious crunchwrap! It was definitely interesting, and quite tasty 😎 Recipe below ‼️
0 servings
What you need
Instructions
Preheat the oven to 400°F (200°C). Line 2 baking sheets with foil. Arrange the bacon on a baking sheet and bake for 20-30 minutes, until crispy, but not burnt. Arrange the tomato halves on the other baking sheet and coat with ½ Tbsp olive oil. Season with salt and pepper, then bake for about 15 minutes, until softened and slightly darkened. Heat another ½ Tbsp of olive oil in a small pan over medium-high heat. Add the mushrooms and sauté for 5-7 minutes, until golden brown. Season with salt and pepper, then remove from the heat. In a small bowl, whisk together the eggs, milk, ½ tsp salt, and some black pepper until foamy. Grease a small pan with nonstick spray and heat over medium heat. Pour in the eggs and cook, stirring occasionally, for about 5 minutes, until just set. Remove from the heat. Spoon the baked beans onto the center of the burrito-size tortilla, then top with the eggs, cheddar, scallions, bacon, hash brown, mushrooms, and tomatoes. Place the taco-size tortilla on top and gently press down. Fold the edges of the bottom tortilla up around the top tortilla, pleating until fully closed, then flip the wrap seam-side down. Heat the remaining 1 Tbsp olive oil in a large pan over medium-high heat. Place the wrap in the pan, seam-side down, and cook for about 5 minutes per side, until golden brown. Cut in half down the middle and serve. Enjoy!View original recipe