I’m more than a little bit of a fan of Taco Bell. No shilling here – I just really like Taco Bell. It grew out of being able to eat vegetarian and vegan there: on the go and for cheap. You can’t beat being able to get a pile of beans and cheese in a cup. I was there when my local franchise premiered the Doritos Locos Nacho Cheese and Cool Ranch tacos; when they started serving quesadilla wrapped burritos; and when they started serving breakfast.
The winner at Taco Bell breakfast, as far as Michael and I were concerned, was the AM Crunch Wrap: a tortilla filled with hash browns, scrambled eggs, cheese, meat of your choosing and a tasty, spicy little sauce, folded over and pressed in a pan. It is a tasty, portable breakfast item. And I loved it.
So Michael made us some. Minus the hash browns, of course. And using a low carb tortilla (La Tortilla Factory’s low carb 6-inch tortilla: 3 grams net carbs per tortilla) and his own homemade replica sauce. Otherwise, its easy enough to scramble eggs, add a full-fat cheese (we use Kraft’s 4 cheese Mexican blend) and the meat you have on hand (we pre-cooked sausage patties). To assemble, layer the sausage with the eggs and top with plenty of cheese (the cheese will help seal the wrap) then drizzle some of the sauce. Be careful to keep your ingredients centered in the tortilla because next you’ll want to fold the tortilla – basically, you’ll make six folds, folding over the edges of the tortilla towards the center. If they don’t completely overlap the center, that’s okay: that’s why there should be plenty of cheese on top to form a secondary skin. Place the tortilla fold side down on a hot pan (medium-high) which has been sprayed with oil. Let the tortilla sit for a while on this side (I think we usually let it sit for five minutes or so) – before you flip the tortilla – the cheese and tortilla should be browned. Then you just brown the other side (another couple minutes) and make sure the contents are cooked through.
Michael’s Imitation Quesadilla / CrunchWrap Sauce
1 cup Mayonnaise
1/4 cup Water
2 tablespoons Lime Juice
1 teaspoon Sweet Paprika
1/2 teaspoon Chipotle Pepper Powder
1/2 teaspoon Smoked Paprika
1/2 teaspoon Lite Salt
1/4 teaspoon Garlic Powder
1/8 teaspoon Cumin
1/8 teaspoon Black Pepper
Sweetener Equivalent of 4 teaspoons Sugar (ie. 2 packets Splenda; 2 drops of EZ-Sweetz)
Thin mayonnaise with lime juice and water. Add remaining ingredients and mix.
This makes fantastic keto junkfood – hits the Taco Bell spot while also providing a lot of fat. Michael’s sauce is also really nice: I put it in on my salads, too.