Step 1

Heat a large skillet over medium high heat.

Step 2

Place the eggs in a small bowl and whisk until combined.  Pour the egg mixture onto the pan. As the eggs began to set, use a large spatula to push the eggs to the center of the pan to make the egg curdles. Continue this process until all the eggs are cooked but still appear slightly wet so that they do not dry out. Remove from the pan to a separate plate.

Step 3

Then prepare the crunchwraps.  Place a large tortilla on a work surface.  Spread approximately 1 Tablespoon of the japaeño sauce into the center of the tortilla.  Top with a hash brown patty, half of the scrambled eggs, shredded cheese and bacon.

Step 4

Fold one edge of the tortilla towards the center of the ingredients in the tortilla.  Continue to fold in the edges of the tortillas to the center to form pleats and to cover all the ingredients in the crunchwrap.

Step 5

Follow this process to prepare the 2nd crunchwrap with the remaining ingredients.

Step 6

Wipe the skillet clean and then heat the vegetable oil in the same large skillet over medium high heat.

Step 7

Then carefully place the crunchwraps, seam side down, in the skillet.  Cook for 1-2 minutes until lightly browned. You may have to cook the crunchwraps one at a time based on the size of your pan.

Step 8

Flip and cook the other side of the crunchwrap for 1-2 more minutes.

Step 9

Remove the crunchwraps from the pan.  Serve immediately while warm and enjoy!