Description

The Ribeye Breakfast Crunchwrap combines juicy ribeye steak, fluffy scrambled eggs, melted cheeses, crispy hash browns, and a zesty homemade sauce all wrapped in a golden, crispy tortilla. Perfect for a gourmet breakfast experience.

Ingredients

8 oz ribeye steak (or leaner cuts like sirloin or filet mignon)

Salt and pepper (to taste)

1 tbsp olive oil (or avocado oil)

1 tbsp butter (garlic-infused butter for extra flavor)

½ cup mayonnaise (or Greek yogurt for lighter version)

2 tbsp honey (or maple syrup)

1 tbsp sriracha (adjust based on spice preference)

1 tbsp Dijon mustard (or whole grain mustard)

1 tsp garlic powder (or 1 minced clove of garlic)

1 tsp lemon juice (or apple cider vinegar)

2 large burrito tortillas (10–12 inches)

2 small taco-sized tortillas

4 large eggs

½ cup shredded cheddar cheese

¼ cup shredded aged white cheddar (or Gruyère, smoked Gouda)

2 hash brown patties (extra crispy)

1 tbsp butter (for cooking eggs and searing)

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Instructions

Craft the Extra Special Sauce: Whisk together mayonnaise (or Greek yogurt), honey, sriracha, Dijon mustard, garlic powder, and lemon juice. Season with salt and pepper. Optionally, make this sauce up to three days ahead of time.
Cook the Ribeye: Pat ribeye dry, season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare. Add butter in the final minute to baste the steak. Rest for 5 minutes before slicing.
Prepare the Fluffy Scrambled Eggs: In the same skillet, melt butter over medium heat. Whisk eggs until frothy, then cook gently in the pan until slightly undercooked. Remove from heat.
Assemble the Crunchwrap: On a large tortilla, layer the sauce, scrambled eggs, shredded cheddar cheeses, crispy hash brown, ribeye slices, and a drizzle of sauce. Place a small taco-sized tortilla on top.
Fold and Sear: Fold the large tortilla edges over the small one, creating 5-6 pleats. Heat a non-stick skillet over medium heat, cook the crunchwrap for 3-4 minutes until golden and crispy. Flip and cook the other side for 3-4 minutes.

Notes

Make the sauce in advance to save time.

Use leaner cuts like chicken breast or turkey sausage for a lighter option.

For a vegetarian version, substitute ribeye with grilled portobello mushrooms or plant-based sausage.

Experiment with dairy-free cheese and vegan mayo for a dairy-free crunchwrap.

Prep Time: 15 minutes
Cook Time: undefined
Category: Breakfast
Method: Pan-fried, assembled
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 8g
Sodium: 800mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 45g
Cholesterol: 210mg