Cook the bacon

• Lay a generous amount of beef bacon in a cold pan.
• Cook until nice and crusty, then transfer to a plate.

Beat the eggs

• Crack the eggs into a bowl.
• Add a pinch of salt and mix well with a fork or whisk.

Scramble the eggs

• Return the pan with the bacon fat to medium-low heat.
• Pour in the eggs and cook slowly until soft and fluffy.

Assemble the crunchwrap

• On a warm tortilla, layer a hash brown, chipotle mayo, the eggs, cilantro or chives, crumbled bacon and a generous amount of cheese.
• Place a small tortilla in the middle.

Fold and toast

• Fold one side onto the edge of the small tortilla, then keep folding in a clockwise motion.
• Toast seam side down in the pan until golden.

Finish and serve

• Optionally brush with cilantro garlic butter.
• Serve hot.