Take a Crunchwrap, but make it breakfast! And tiny! These adorable wraps combine the best of late-night cravings with early-morning aspirations, and you don’t even have to sit in the drive-through, bleary-eyed, and debating life choices at 3 a.m. to get one. The star of the show is beef sirloin, thinly sliced (freezing the meat for about 20 minutes makes this super-easy) and quickly marinated in Southwest spices and lime juice. I’m using sautéed poblano chiles and onions for a sweet-smoky crunch, fluffy scrambled eggs for some substance, and pepper Jack cheese, which adds a kick of heat and melts to hold everything together in gooey harmony.
But wait, it gets crunchier. Enter: the tortilla chip. Yes, the humble chip has leveled up from snack bowl sidekick to structural hero, giving these sliders an essential crunch. Finish with a sprinkle of fresh cilantro for a bright, herbaceous note, and suddenly you’ve got a handheld masterpiece that’s savory, crunchy, melty, and, dare I say, a little fancy.
Serve right away with your favorite taco accouterments like sour cream, salsa, and guacamole.
Did you try making this? Let us know how it went in the comments!
