One of the ladies on “The Real Housewives of Salt Lake City” is obsessed with fast food, so I decided to veganize my favorite fast food delicacy for the latest installment in the Breakfast with Bravo series.

This vegan, gluten-free recipe makes 1 breakfast crunchwrap and can easily be multiplied to make more.

I did three tests of this recipe, and I will admit it is a tricky one. These are my key takeaways:
1. Heating the tortillas before filling them is key to make them easy to shape without cracking.
2. Do not overstuff. If a quarter cup of beans seemingly will push your wrap to the breaking point, go down to an eighth of a cup, and feel free to make adjustments to the other ingredients as needed.

Ingredients
1 vegan, gluten-free egg
1 vegan, gluten-free hash brown patty
2 large (burrito-sized) gluten-free, vegan tortillas
0.25 cups vegan refried beans
1 tostada
5-8 large spinach leaves
2 tablespoons vegan queso or cheese sauce
1 tablespoon guacamole salsa or salsa verde
1 tablespoon vegan sour cream

Instructions
Prepare your vegan egg per the packaging instructions. We scrambled ours in a skillet.

Air fry or pan fry your hash brown patty until it is golden brown. (You can also use potato crowns.)

Heat your gluten-free tortillas in the microwave for 30 seconds to make them more pliable. If you are heating more than 2 tortillas, I recommend microwaving for a minute.

Place 1 pliable tortilla on a plate.

Spread the refried beans in the middle of the tortilla, in a circle that is slightly smaller than your tostada.

Put the fried hash brown patty on top of the beans.

Arrange the scrambled egg so it goes around and on top of the hash brown, making a flat-ish layer above the beans.

Add the tostada on top.

Place the spinach leaves on top of the tostada.

Spoon the cheese sauce, guacamole salsa and sour cream over the top of the spinach so it makes an even layer.

Coat the bottom of a skillet with oil and put it on medium heat.

Carefully fold up the edges of the tortilla around the fillings and put the second tortilla on top.

Put another plate on top of the crunchwrap. Flip the plates and adjust the second tortilla to wrap around the first.

Slide the crunchwrap into the skillet and let it cook until it has firmed up a bit. Carefully flip the crunchwrap to achieve the same consistency on the other side.

Once your wrap is a little crispy on both sides, serve and enjoy with an episode or five of “The Real Housewives of Salt Lake City!”

The Easy Route
With the limited availability of certain ingredients, this is probably the easiest route to make these crunchwraps. You may be able to find pre-scrambled vegan eggs or a tofu scramble.

Know of a restaurant or brand that makes vegan, gluten-free breakfast crunchwraps? Please share those details in the comments.

The Pairing
Compared to some of the other shows in the franchise, the drama on “The Real Housewives of Salt Lake City” is absolutely bonkers.

From a housewife-punching scammer to a woman who married her step-grandfather to a tabloid-style fan account runner weaseling her way onto the show, there are some truly compelling reasons to watch RHOSLC.

And while this high drama is fascinating to watch, there are also relatable aspects to the show, including Whitney Rose addressing childhood trauma and Heather Gay struggling with her divorce and religious trauma.

Given the setting in Salt Lake City, it is no surprise that some of the ladies are Mormons or former Mormons. It has been interesting to see the show unpack some of the secrets and practices of this sect of Christianity, while also showcasing that not all religious folks in Utah are Mormon, most notably cast member Mary Cosby, the leader of a pentecostal church.

This wide range of personalities and topics has kept me watching for all four seasons. Season five premiered last night, and I’m looking forward to catching up with these ladies and seeing what drama is in store.

If you decide to make breakfast crunchwraps and/or watch “The Real Housewives of Salt Lake City,” let us know! Tag us in your Instagram posts & stories, threads, tweets or TikTok videos: @veg_out_recipes