@Alexawhatsfordinner turned a Full English into a Crunchwrap Supreme as part of her quest to see how many dishes can be turned into a delicious crunchwrap! It was definitely interesting, and quite tasty Recipe below Ingredients-3 strips bacon-5 cherry tomatoes, halved-2 Tbsp extra virgin olive oil, divided-Salt-Black pepper - cup sliced baby Bella mushrooms-2 eggs -1 Tbsp milk-Nonstick cooking spray -1 burrito-size flour tortilla- cup baked beans, cooked-1 Tbsp grated sharp white cheddar cheese-1 scallion, thinly sliced-1 frozen hash brown, cooked-1 taco-size flour tortilla Preparation-Preheat the oven to 400F (200C). Line 2 baking sheets with foil.-Arrange the bacon on a baking sheet and bake for 20-30 minutes, until crispy, but not burnt.-Arrange the tomato halves on the other baking sheet and coat with Tbsp olive oil. Season with salt and pepper, then bake for about 15 minutes, until softened and slightly darkened.-Heat another Tbsp of olive oil in a small pan over medium-high heat. Add the mushrooms and saut for 5-7 minutes, until golden brown. Season with salt and pepper, then remove from the heat. -In a small bowl, whisk together the eggs, milk, tsp salt, and some black pepper until foamy.-Grease a small pan with nonstick spray and heat over medium heat. Pour in the eggs and cook, stirring occasionally, for about 5 minutes, until just set. Remove from the heat.-Spoon the baked beans onto the center of the burrito-size tortilla, then top with the eggs, cheddar, scallions, bacon, hash brown, mushrooms, and tomatoes. Place the taco-size tortilla on top and gently press down. Fold the edges of the bottom tortilla up around the top tortilla, pleating until fully closed, then flip the wrap seam-side down.-Heat the remaining 1 Tbsp olive oil in a large pan over medium-high heat. Place the wrap in the pan, seam-side down, and cook for about 5 minutes per side, until golden brown. -Cut in half down the middle and serve.-Enjoy!
