INGREDIENTS​​​​

Topping

3 Russet Potatoes

2 TBSP Kerry Gold butter

Whole milk (about ½ cup)

½ cup shredded sharp cheddar cheese or cheese mix of your choice

 

Filling

2 TBSP olive oil

1 Garlic clove, minced

1 Small yellow onion, finely chopped

2 Carrots, peeled and finely chopped

2 Celery stalks, trimmed and finely chopped½ bag of frozen peas

1 lb. of Crossover Chicken + Lamb Blends (3 patties)

1 ½ tsp dried thyme, rub it between your hands when you add it to the pot

¾ tsp dried oregano, rub it between your hands when you add it to the pot

1 cup low sodium beef stock

1 TBSP tomato paste

2 TBSP Worcestershire sauce

½ TBSP Dijon mustard

Kosher salt and pepper to taste

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.