Healthy Crunchwraps

  • 17 Sep - 23 Sep, 2022
  • Mag The Weekly
  • Cookery


For Hashbrowns

· 450 g hash brown potatoes

· ¼ cup oil for frying

· 1 tablespoon of taco seasoning or Cajun spices

· Salt to taste

For Crunchwraps

· 226 g ground chicken sausage

· 6 eggs, beaten

· 200 g shredded quesadilla cheese

· 5 burrito-sized flour tortillas


Heat the oil over medium heat in a skillet. Working in batches, add hash brown potatoes in a thin layer, dust with some spices, and press them gently with a spatula. Cook until golden brown and crispy. Flip and repeat. Remove in chunks with a spatula and transfer to a paper towel lined plate. Season with salt. Then, brown the sausage in a skillet. When the sausage is cooked, drain off excess oil. Turn off the heat. Add the eggs to the hot pan with the sausage and gently stir around with a spatula until just barely set. Lay a large tortilla on a flat surface. Cut into fourth. Layer hashbrowns, sausage and egg mixture, and the quesadilla cheese. Place a filler piece of tortilla over the top and fold the edges of the tortilla inwards, one section at a time. Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is crunchy, and golden brown. Cut and serve!