A hash brown tucked inside a breakfast wrap is a very convincing reason to fire up the griddle.
This Breakfast Crunchy Wrap Supreme layers sausage, scrambled eggs, cheese and a whole hash brown patty inside a big flour tortilla, with chipotle crema in the mix. Then the folded wrap goes back on the griddle for that toasted outside. Breakfast has committed to the bit.
The recipe comes from Matthew Hussey, also known as The Hungry Hussey, in Blackstone Griddle 101: The Official Cookbook, which arrives October 20, 2026. The publisher shared this excerpt and its photography with Totally The Bomb.
The little details to catch before you start
Check your tortilla package: this recipe calls for 12-inch flour tortillas. There is a hash brown patty and a full breakfast’s worth of filling going inside each one, and the edges need to fold inward to close.
The hash browns start frozen, get flipped, and are then smashed thin with spatulas. The sauce is just Mexican crema and diced chipotle peppers in adobo. Set it aside while you finish the other components, then spread it on the tortillas before layering in the filling.
Once everything is tucked inside, the wraps go on the griddle seam-side down first. Keep that last toast in the plan; assembly is not the final step.
The cookbook lists 10 minutes of prep and 10 minutes of cooking. Keep an eye on the individual steps below as you work through the sausage, hash browns, eggs and final toast.
Breakfast Crunchy Wrap Supreme
Recipe by Matthew Hussey
This breakfast crunchy wrap layers crispy hash browns, seasoned sausage, eggs, and cheese in a tortilla, grilled to golden perfection. Finished with a smoky chipotle crema, it’s a hearty, handheld breakfast with bold flavor.
Serves: 4
Recipe prep time: 10 minutes
Recipe cook time: 10 minutes
Times as listed in the cookbook.
Ingredients
- 1 pound ground breakfast sausage
- 2 tablespoons olive oil
- 4 frozen hash brown patties
- 1⁄4 cup Mexican crema
- 1 tablespoon diced chipotle peppers in adobo sauce
- 6 large eggs
- Kosher salt and ground black pepper
- 1⁄4 teaspoon Blackstone Street Taco Seasoning
- 1 tablespoon butter
- 4 (12-inch) flour tortillas
- 8 ounces Mexican-style shredded cheese blend
Instructions
- Preheat griddle to low. Add sausage and cook 6–7 minutes, breaking sausage into small pieces with spatulas, until browned. Remove and set aside.
- Spread oil on griddle and add hash browns. Cook hash browns 2–3 minutes on first side and then flip and smash thin with spatulas for crispiness. Cook another 2–3 minutes until golden. Remove and set aside.
- In a small bowl, mix crema and chipotle peppers to make chipotle crema. Set aside.
- Crack eggs into a medium bowl and whisk in salt, black pepper, and Street Taco Seasoning. Add butter to griddle. Once melted, add egg mixture and scramble to your liking.
- Warm tortillas on griddle 1 minute per side.
- Assemble your crunchy wraps: On a work surface, lay each tortilla flat and spread with chipotle crema. In the center of each tortilla, layer sausage, cheese, hash browns, eggs, and more cheese. Fold tortilla edges inward, creating pleats to seal.
- Place wraps seam-side down on griddle and toast 1–2 minutes per side until golden brown.
- Slice and serve hot.
Excerpted from “Blackstone Griddle 101: The Official Cookbook” by Nathan Lippy, CJ Frazier, Todd Toven, Matthew Hussey, Desirée Ruberti. Photographs by Harper Point Photography. Copyright © 2026 by North Atlantic Imports, LLC. Used by permission of the publisher. All rights reserved.
More from the Blackstone cookbook
If this is your kind of breakfast, our look inside Blackstone’s official cookbook has more of the recipe lineup. You can also find the book and preorder options on Simon & Schuster’s official page.
