I’m going to start this post with the most incredible video I saw last week.

That. Was. Amazing. Chicken Little was perfect in pitch and tempo, especially during the fast bridge rap after the chorus. I did karaoke recently and tried Despacito and the video above was much, much better than my attempt. Yes. I lost to a rubber chicken.

Anyways back to the subject at hand, I made Omelette Crunchwraps®1 for a brunch a few weeks ago and people have subsequently asked for the recipe. This is a fantastic, portable breakfast you can bring to the office and heat up, so you don’t have to cook in the morning (I’m not a morning person). I typically meal-prep these Sunday night and make 4 for the week. So if you are like me and want to squeeze every millisecond of sleep, spring out of bed, and have a grab-and-go breakfast, then this recipe is for you! This is also a great recipe if you have random, half-used vegetables laying around. 

This recipe is really loosy-goosy (even by my standards), because I think you should be able to put whatever you like in your Omelette Crunchwraps®! It’s just what the Founding Fathers intended, right? Life, Liberty, and the pursuit of personalized omelettes. The recipe below shows only the basics of prep and folding so you can customize your own grab-and-go breakfast, that’s not sad oatmeal or lame hard-boiled eggs.2

1 Apparently Crunchwraps® is trademarked just like how Denny’s has Grand Slam®. Damn you capitalism and your IP!
2 For the record, I think hard-boiled eggs are actually really convenient, delicious, and nutritious as well as a perfectly acceptable grab-and-go office breakfast. However, I get really self-conscious when I peel hard-boiled eggs in my cubicle, because I think my neighboring co-workers the entire office can hear me and must think I’m a psychopath. I am neurotic.


Main Ingredients

  1. Tortillas (duh)
  2. Eggs (1 egg per tortilla)
  3. Omelette Filling…whatever floats your brunch omelette boat (onion, peppers, mushrooms, spinach, avocado, bacon, cheese, pineapple, etc)

Hash brown1

  1. Idaho Potato (1 potato per 4 tortillas)
  2. Parmesan cheese
  3. Parsley
  4. Egg
  5. Flour, salt, pepper, garlic powder, paprika

The total cook time is ~1 hour. The ingredients used below are: mushroom, onion, pepper, bacon, and cheddar, because that’s what was in the fridge at that moment. The portions I use in the photos and videos below is for 8 Crunchwraps® (it’s my girlfriend and mine’s breakfast for the week…they are not all for me).

1 The hash brown is completely optional and adds an extra 20 mins, but also adds a totally awesome crunchy texture.

The Tasting

Step 1.


Cut potato into quarters and boil for 2-4 minutes (right before fork tender). Strain the potatoes, run under cold water, and pat dry. Shred potato into a large bowl and combine with parmesan cheese, parsely, egg, flour, and spices.  

Step 2.


Form circular hash browns that are about 13 radius of the tortilla shell. Cook on flattop saucepan over medium heat until golden brown on both sides and set aside.

Step 3.

Cook bacon.

Step 4.


Dice vegetables and saute over medium heat (if you are cooking mushrooms like I am, strain the sauteed vegetables in a colander since mushrooms contain a lot of water). Drain bacon using paper towels and crumble into the sauteed vegetables.

Step 5.


Turn heat down to low. Beat eggs in a bowl and slowly pour over sauteed vegetables and bacon. Cook until eggs are slightly hardened but still runny (even if you don’t like runny eggs…trust me it’ll be easier to fold with runny eggs and we are going to cook this again).

Step 6.

Now time to fill our Crunchwraps®!

Warm tortillas in a saucepan so they are easier to fold. Layer cheese, then ladle two spoonfuls of omelette, layer cheese, and top with hash brown. 

Step 7.

Now time to fold our Crunchwraps®!

My Omelette Crunchwraps® are pentagons, so we are going to make 5 folds.1 First fold over the top of the tortilla towards you. Use your left ring and pinky fingers to hold the fold in place. Use your left index finger and hold down the top-right tortilla edge where the filling ends. Now here’s the tricky part, use your right hand to pull the tortilla and fold over the top-right tortilla edge. Use your left middle finger to hold down the second fold in place. Rotate your left hand and use your left index finger again to hold down the top-right tortilla edge and repeat. Keep folding and rotating your left hand until you’ve made five folds. Finally turn the tortilla over, so the folds are on the bottom. It’s okay if there’s a small space in the middle, luckily the hash brown is there to prevent any omelette leakage. Actually, it’s probably best to just watch the video above several times.

1  The one big difference is that I use 5 folds to make a pentagon, whereas Taco Bell uses 6 folds to make a hexagon. The 5 fold technique gets you significantly more filling and I’m all about “filling > empty carbs”.

Step 8.


Place the Omelette Crunchwraps® folded side down over a flattop saucepan over medium heat and cook until golden brown or at least until the folds can maintain their shape.

Step 9.


Enjoy now and pack the leftovers for breakfast!