Turkey Breakfast Sausage Tortilla Wrap

Servings

15 mins

Prep Time

30 mins

Total Time

Contains Gluten

Amount / Quantity	Ingredients
6	Large eggs
2 tablespoons	Milk
1/4 teaspoon	Salt
1 tablespoon	Butter
3 tablespoons	Canned green chilies or jalapenos
9	Taco-sized flour tortillas or 6 taco-sized flour tortillas and 6 street-taco sized flour tortillas
1 cup	Shredded pepper jack cheese
12	Jones Dairy Farm Golden Brown® Breakfast Turkey Sausage Links, defrosted and sliced in half lengthwise
3	Crispy taco shells, broken into large pieces
1/2 cup	Diced tomatoes
1/2 cup	Sour cream or plain Greek yogurt
1/4 cup	Canola oil for frying

Whisk eggs in a medium bowl; add milk and salt. Melt butter in a medium non-stick skillet over medium-low heat. Add eggs and scramble just until they are almost all the way cooked through but still wet. Remove from skillet. Stir in green chilies. Season to taste with salt and pepper.
Wrap six tortillas in a paper towel. Microwave for 25 seconds. Use a 2-inch biscuit or cookie cutter to make six small circles from the remaining three tortillas. If you are using street taco flour tortillas, skip.
Scoop a little bit of egg on the bottom of each tortilla. Top with a heaping tablespoon of cheese and three sausage links. Place 2 pieces of taco shell on top. Sprinkle with tomato and a dollop of sour cream or Greek yogurt. Top with 2-inch tortilla. Press down. Fold the edges over the small tortilla, overlapping as you go. Press down.
Heat a large skillet over a medium heat. Add enough oil to coat the bottom. When the oil is hot, add the crunch wrap folded side-down. Fry until golden brown, flip and cook the other side until golden brown. Repeat with remaining crunch wraps.
Serve warm with sour cream, salsa and guac.