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–+ servings

Jerky Breakfast Crunchwraps

HOLY JERKY this seriously turned out amazing. I was honestly hesitant on this one but when Mission Meats sent me a bunch of their different jerky to try, I wanted to make some cool recipes.
This one is using their Black Pepper Sea Salt. It wasn't too salty in this and using my maple syrup to dip it in made this even tastier with a bit of a salty and sweet combo!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 1

Equipment

  • 1 Air Fryer
  • 1 Fry Pan

Ingredients
  

  • 1 Cut da Carb Flatbread
  • 1 oz Chopped Black Pepper Sea Salt Jerky
  • 1 Hashbrown Patty (I use Trader Joe's)
  • 2 Eggs
  • 3/8 cup Lite 3 Cheese Blend Shredded
  • 1 I Can’t Believe It’s Not Butter Spray

Instructions
 

  • Air fry your hashbrown patty at 400 for 9 minutes
  • While your hashbrown is cooking, scramble up your eggs.
  • Chop up your jerky.
  • Set your eggs aside to cool a little.
  • Once your hashbrown patty is done, take it out and use a fork to smash it a bit.
  • Lay out your flatbread
  • Layer the middle of your flatbread with your ingredients; starting and ending with ½ each of shredded cheese. This helps melt the cheese!
  • Fold up like a present starting with the bottom of your flatbread, then the bottom left corner, side...etc. *See my Instagram Story Highlight for a how-to video!*
  • Spray your folded side down with ICBINB and put in your frypan. Give it a couple minutes on level 7 (med/high) so it turns golden and crispy.
  • Spray the top of your crunchwrap with ICBINB and flip.
  • Once that side is golden, spray the sides and use your spatula to hold one side up and the your ICBINB bottle for the other side. Keep turning the wrap all around so it gets the sides golden.
  • When done, place on a mat and cut in half then ENJOY!

Notes

Total of 10 Weight Watchers points.
Tried this recipe?Let us know how it was!