Let's start by preparing the parmesan crisp! Preheat the oven to 400F or 205C. Prepare a baking sheet lined with a silicone baking mat or parchment paper.
Transfer 1 tbsp of grated parmesan onto the baking sheet and spread it out into a thin circle, about 4 inches in diameter. Repeat for the remaining cheese, making sure to leave about 1 inch space in between each. Bake for 4-7 minutes or until golden brown, then set aside.
In a pan, heat olive oil over medium heat. Add the ground sausage and break it up into small pieces with a spatula. When the sausage is fully cooked, push it to one side and add 1 tbsp butter.
Once the butter melts, add the chopped kimchi and cook for 1 minute. Mix the kimchi and sausage together and cook for another minute. Remove and transfer to a bowl.
In another bowl, scramble the eggs with salt. Heat a pan over low-medium heat and add the remaining tbsp of butter. Cook the eggs to your preferred doneness and transfer to a bowl.
For the sauce, combine mayo, pickle juice, pickled jalapenos, paprika, cumin, garlic powder, onion poweder, sugar, chili powder, and salt. Mix until well combined and set aside.
Once everything has been made, it's time to assemble!
Lay a warm flour tortilla on cutting board and stack it with scrambled eggs, sausage kimchi mixture, 1-2 tbsp of sauce, freshly grated parmesan cheese, the parmesan crisp, and hash brown. Gently fold all sides of the tortillas over towards the center.
Transfer the crunch wrap to a pan and toast it on both sides over low heat.
Enjoy!
