30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Tater Tot Breakfast Crunchwrap
A sophisticated crunchwrap featuring rich duck confit, roasted sweet potatoes, a vibrant habanero-mango salsa, and a creamy avocado crema.
Total Time
60
Yield
2
Calories
850 cal
Difficulty
Hard
Cuisine
Fusion
(0 reviews)
What You'll Need
Equipment:
Baking Sheet, Cast Iron Skillet, Blender, Mixing Bowls, Spatula •
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Instructions
Roast diced sweet potato with rosemary and thyme until tender and slightly caramelized.
Prepare Habanero-Mango Salsa by combining diced mango, habanero pepper, red onion, cilantro, and lime juice.
Prepare Avocado Crema by blending avocado, sour cream, lime juice, cilantro, and salt until smooth.
Warm Handmade Tortillas slightly.
On one half of a tortilla, layer half of the Queso Oaxaca, roasted Sweet Potato, shredded Duck Confit, Habanero-Mango Salsa, and Avocado Crema.
Fold the tortilla in half, then fold in half again to create a triangle shape.
Heat a lightly oiled cast iron skillet over medium heat. Cook Crunchwrap for 4-5 minutes per side, pressing down gently, until golden brown and cheese is melted.
