INGREDIENTS​​

• 4 Crossover Meats pork & chicken patties with Superfood Sprinkle

• 4 large tortillas (10–12 in)

• 4 tostada shells 

• 2 cups baby spinach

• ½ cup diced bell pepper

• 1 clove garlic, minced

• 4 eggs

• ½ cup plain nonfat Greek yogurt

• 2 teaspoons your fave hot sauce

• Pinch Himalayan pink salt and pepper

OPTIONAL INGREDIENTS:

• Avocado Slices

• Pickled Jalapeños

• Feta or Lowfat pepper jack cheese

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INstructions

1. Cook the Patties

• Heat a skillet over medium with a light mist of oil or use a dry non-stick pan.

• Cook Crossover Meats patties 3–4 minutes per side until golden and heated through to 165°F internal.

• Remove and let rest 2 minutes.

2. Jammy Breakfast Eggs

• In the same pan, crack eggs. Season with salt and pepper.

• Cook over-medium so the yolk stays creamy – that’s the magic glue of the crunchwrap.

3. Quick Spinach–Pepper Sauté

• Toss spinach and peppers with garlic

• Sauté 60–90 seconds just until bright green. Set aside.

4. Build Your Crunchwrap

• Lay one tortilla flat. In the center layer:

  • cooked Crossover Meats patty

  • spinach–pepper sauté

  • shredded cheese (feta or pepper jack)

  • tostada shell

  • top with the cooked egg

  • 1–2 tbsp Greek yogurt sauce

• Fold edges up and over, creating a hexagon. Place seam side down.

5. Cook and Crisp

• Return to skillet over medium-low.

• Cook 2–3 minutes per side, pressing lightly, until bronzed and crunchy.

NOTE: These make great meal prep sandwiches so make extra, wrap, freeze and cook when ready to eat.