Step 1

Preheat a griddle or a large, non-stick skillet over medium heat. You want the cooking surface to be hot before you start cooking the chorizo.

Step 2

Add the chorizo to the griddle and break it up into small pieces with a spatula or wooden spoon. Cook the chorizo for about 10-12 minutes, stirring occasionally, until it is browned and crispy.

Step 3

While the chorizo is cooking, crack the eggs into a mixing bowl and whisk them until the whites and yolks are fully combined. Once the chorizo is crispy, push it to the sides of the griddle and add the whisked eggs to the center of the griddle.

Step 4

Turn the heat to low and continue stirring the eggs and chorizo together until the eggs are fully cooked. This should take about 5-7 minutes. You can add salt and pepper to taste, but keep in mind that the chorizo is already seasoned, so you may not need much extra seasoning.

Step 5

Once the chorizo and egg mixture is fully cooked, remove it from the griddle and set it aside.

Step 6

Add the frozen hash browns to the griddle with about 2 tablespoons of cooking oil. Use a spatula to spread the hash browns out into an even layer. Cook the hash browns for about 4-5 minutes on one side, until they are golden brown and crispy.

Step 7

Flip the hash browns over and cook for another 4-5 minutes on the other side. Once the hash browns are fully cooked, remove them from the griddle and set them aside.

Step 8

Warm up the tortillas slightly, either on the griddle or in the microwave, to make them easier to fold. Place a tortilla on a clean surface and add a generous amount of shredded cheese to the center of the tortilla.

Step 9

Add a generous portion of the chorizo and egg mixture on top of the cheese, followed by a drizzle of chipotle lime mayo. You can add as much or as little of the mayo as you like, depending on how spicy you like your food.

Step 10

Add the hash browns on top of the mayo, followed by more shredded cheese. The cheese will help to hold the filling together and create a delicious, crispy layer on the outside of the wrap.

Step 11

Fold the tortilla by grabbing one end and repeating until the filling is fully enclosed. You can use toothpicks to hold the wrap together if you like, but this step is optional.

Step 12

Place the filled tortilla on the griddle with a bit of cooking oil and cook for about 2-3 minutes on each side, until the tortilla is crispy and the cheese is melted. Be sure to press down on the wrap gently with a spatula while it cooks to help the cheese melt and hold the filling together.

Step 13

Once the Chorizo Crunchwrap is fully cooked and crispy, remove it from the griddle and serve immediately. Enjoy!