MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breakfast Crunchwrap
Categories: Breakfast, Vegetarian
Yield: 4 Servings

1 tb Olive oil (15 ml); for tofu
14 oz Firm tofu (400 g);
- pressed & crumbled
1/2 ts Turmeric (1 g)
1/2 ts Garlic powder (1.5 g)
1/2 ts Onion powder (1.5 g)
2 tb Nutritional yeast (10 g)
1/2 ts Fine sea salt (3 g)
2 tb Unsweetened plant milk
- (30 ml)
1/4 c Green onions (15 g);
- thinly sliced
4 Frozen hash brown patties
- (about 360 g)
8 sl Vegan bacon; chopped
4 lg Flour tortillas (10")
1 c Vegan cheddar (120 g);
- shredded
1/2 c Vegan sour cream (120 g)
2 tb Pickled jalapenos (30 g);
- minced
1 tb Fresh lime juice (15 ml)
1 cl Garlic; minced
1/4 ts Smoked paprika (0.5 g)
1/3 ts Fine sea salt (1 g)

Preparation time: 25 minutes
Cooking time: 20 minutes

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

Jalapeno Sauce:

In a small bowl combine the vegan sour cream, minced pickled
jalapenos, lime juice, garlic, smoked paprika, and salt. Refrigerate
while preparing the filling.

Fillings:

Heat the olive oil in a skillet over medium heat. Add the crumbled
tofu and cook for 3 to 4 minutes, allowing some moisture to cook off.

Stir in the turmeric, garlic powder, onion powder, nutritional yeast,
and salt. Cook for another 3 to 4 minutes.

Add the plant milk and cook 1 to 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 tb (30 ml) of jalapeno sauce in the center of the
tortilla, keeping it in a circle about 5" (12 cm) 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 g)
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 to 3 minutes, pressing lightly with a
spatula, until golden brown.

Flip and cook another 2 to 3 minutes until crisp and heated through
and the vegan cheddar is melted.

Repeat with remaining crunchwraps. Serve warm.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/breakfast-crunchwrap/>

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