Cook the hash browns

• Cut the hash browns into patties.
• Cook them in a pan, flipping halfway, until golden and crisp.

Cook the chorizo

• Add the chorizo to the pan and cover.
• Let it cook until it looks crumbly and fully cooked.

Scramble the eggs with chorizo

• Add the eggs to the chorizo and season lightly with salt.
• Mix everything together until the eggs are set.

Warm the tortillas

• Warm the tortillas in a pan on both sides, flipping once.

Assemble the crunchwrap

• Spread the beans on the tortilla, then add the cheese.
• Layer the avocado slices, the hash brown and the chorizo with eggs.
• Top with the queso fresco.

Fold and toast

• Fold every edge of the tortilla towards the center to close the wrap.
• Place it in the hot pan and toast, then flip to the other side.

Cut and serve

• Cut the crunchwrap in half and serve immediately.