A delicious and hearty breakfast crunchwrap filled with spicy seasoned potatoes, a cheesy scramble, refried beans, avocado, and fresh toppings, all folded in a large tortilla and grilled to perfection.
1. Dice potatoes and season them with a spice blend.
2. Cook the potatoes until crispy.
3. In a pan, cook seasoned ground meat.
4. Pour liquid eggs over the ground meat and scramble together.
5. To assemble, lay a large flour tortilla flat.
6. Place a slice of cheese in the center.
7. Layer the crispy potatoes and the scrambled egg mixture on top of the cheese.
8. Add a layer of refried beans and mashed avocado.
9. Place a tostada shell on top of the fillings.
10. Spread sour cream over the tostada shell, then add pico de gallo and lettuce.
11. Place a small tortilla on top to cover the fillings.
12. Fold the edges of the large tortilla towards the center, completely enclosing the fillings.
13. Grill the crunchwrap, seam-side down first, in a pan until both sides are golden brown and crispy.
14. Cut in half and serve immediately.
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