Best 6 Breakfast Wrap With Ranchero Sauce Recipes

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Craving a delectable breakfast wrap that will tantalize your taste buds? Look no further than our comprehensive guide to creating the perfect breakfast wrap enveloped in a tantalizing ranchero sauce. Embark on a culinary journey as we unveil the secrets to crafting a flavorful and satisfying wrap, perfect for kick-starting your day with a burst of energy. From selecting the freshest ingredients to mastering the art of folding the wrap, we'll provide step-by-step instructions and helpful tips to ensure your breakfast wrap is a resounding success. Get ready to indulge in a culinary symphony of flavors that will leave you craving for more.

Here are our top 6 tried and tested recipes!

YANKEE RANCHEROS



Yankee Rancheros image

After my in-laws began affectionately referring to me as a Yankee, I decided I needed to learn to make a few Mexican dishes. These rancheros are super easy and make my Tex-Mex-loving family happy-even if they do come from a Northerner. -Darla Andrews, Schertz, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

5 cups frozen shredded hash brown potatoes (about 15 ounces)
1 cup refried beans
1/4 cup salsa
2 naan flatbreads, halved
4 large eggs
1/2 cup shredded cheddar cheese or Mexican cheese blend
Additional salsa, optional

Steps:

  • Cook potatoes according to package directions for stovetop., Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm., Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.

Nutrition Facts : Calories 430 calories, Fat 23g fat (6g saturated fat), Cholesterol 202mg cholesterol, Sodium 703mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.

BREAKFAST WRAPS



Breakfast Wraps image

We like quick and simple morning meals during the week, and these wraps are great when prepared ahead of time. With just a minute in the microwave, breakfast is ready. -Betty Kleberger, Florissant, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

6 large eggs
2 tablespoons 2% milk
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup shredded cheddar cheese
3/4 cup diced fully cooked ham
4 flour tortillas (8 inches), warmed

Steps:

  • In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

Nutrition Facts : Calories 436 calories, Fat 24g fat (10g saturated fat), Cholesterol 364mg cholesterol, Sodium 853mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.

BREAKFAST HUEVOS RANCHEROS



Breakfast Huevos Rancheros image

Huevos rancheros are my go-to Saturday morning breakfast treat!

Provided by Emily Alimonos

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 14

2 ½ tablespoons olive oil, divided
½ cup chopped yellow onion
¼ cup chopped green bell pepper
1 medium tomato, chopped
1 clove garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
4 corn tortillas
4 eggs
1 (14 ounce) can refried beans, heated
¾ cup shredded Mexican cheese blend
1 jalapeno pepper, chopped
¼ cup fresh cilantro leaves, or to taste
½ avocado, sliced

Steps:

  • Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
  • Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
  • Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
  • Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 34.4 g, Cholesterol 218.1 mg, Fat 27.3 g, Fiber 9.6 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 613.5 mg, Sugar 3.1 g

RANCHERO SAUCE



Ranchero Sauce image

Provided by Food Network

Categories     condiment

Time 1h25m

Yield 12 cups

Number Of Ingredients 17

1 green bell pepper
1 red bell pepper
1 poblano pepper
1 dried guajillo chile
1 dried pasilla chile
3 tablespoons olive oil or vegetable oil
3 medium Spanish onions, coarsely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon dried thyme
1 teaspoon ground black pepper
1 tablespoon kosher salt
6 to 8 garlic cloves, sliced
Two 28-ounce cans chopped tomatoes
Two 6-ounce cans chopped green chiles
1 tablespoon sugar

Steps:

  • On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
  • In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
  • In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
  • Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.

RANCHEROS WRAP



Rancheros Wrap image

Make and share this Rancheros Wrap recipe from Food.com.

Provided by PalatablePastime

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 13

1/2 cup refried beans
1/4 cup salsa
1 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 cup monterey jack cheese
1/4 cup cheddar cheese
1 flour tortilla (10-11inch)
2 eggs
5 -6 jalapenos, slices (optional)
salt and pepper
1 teaspoon vegetable oil

Steps:

  • Mix together beans, half the salsa, cilantro, oregano, cumin and chili powder in a small bowl.
  • Spread over tortilla, leaving at least a 1" space around the edge.
  • Sprinkle with cheese, and set aside.
  • Beat eggs lightly in a small bowl; season to taste with salt and pepper.
  • Heat oil in small skillet; cook eggs and scramble until they just become firm; add rest of salsa, and jalapeno slices and cook about 30 seconds more; remove from heat.
  • Microwave tortilla on microwavable plate on high power just until cheese melts (time may vary).
  • Pour eggs on tortilla and roll up, burrito-style; serve immediately.

Nutrition Facts : Calories 644.6, Fat 36.8, SaturatedFat 16.3, Cholesterol 487.9, Sodium 1432, Carbohydrate 41.8, Fiber 9.4, Sugar 4, Protein 37.3

JOHNNY JALAPENO'S RANCHERO BREAKFAST WRAP



Johnny Jalapeno's Ranchero Breakfast Wrap image

Johnny got this one all the way from Mexico. The unused Ranchero sauce will keep in the refrigerator for over a month.

Provided by 2Bleu

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 tomatoes, chopped
1 -2 jalapeno, seeded and chopped
1/2 onion, chopped
2 garlic cloves, chopped
1 teaspoon fresh oregano, chopped
1/4 teaspoon chili powder
1/4 teaspoon salt
4 corn tortillas (or flour)
1 cup shredded iceberg lettuce
1/4 cup reduced-fat monterey jack cheese, shredded
4 eggs, cooked sunny side up (or over light)

Steps:

  • In a skillet over medium heat, combine tomatoes, jalapeno, onion and garlic. Add the oregano, chili powder, and salt and allow to cook about 10 to 12 minutes, or until onions are translucent. If sauce appears too thick, dilute with up to 1/2 cup water.
  • Ladle half of sauce into a food processor or blender and puree. Combine back with remaining half of sauce and serve warm.
  • In corn tortilla layer iceberg lettuce, Jack cheese, sunny-side up eggs. Top with Ranchero sauce.

Nutrition Facts : Calories 320.1, Fat 12.3, SaturatedFat 4, Cholesterol 375, Sodium 558.1, Carbohydrate 33.1, Fiber 6.2, Sugar 6.4, Protein 20.8

Tips:

  • Prep your ingredients in advance: Chop your vegetables, measure out your ingredients, and pre-cook any meat or tofu if necessary before starting to assemble the wraps.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the tastier your wraps will be. Look for ripe vegetables, flavorful cheeses, and high-quality meats.
  • Don't overstuff your wraps: It's better to make two smaller wraps than one giant wrap that's difficult to eat.
  • Warm your tortillas: Warming your tortillas will make them more pliable and easier to fold without cracking.
  • Experiment with different fillings: There are endless possibilities for fillings, so get creative and use your favorite ingredients. Some popular options include eggs, cheese, meat, vegetables, and salsa.

Conclusion:

Breakfast wraps are a delicious, versatile, and portable meal that can be enjoyed by people of all ages. With a little planning and preparation, you can easily make breakfast wraps at home that are just as good as (or even better than) the ones you get from a restaurant. So next time you're looking for a quick and easy breakfast, give breakfast wraps a try!

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