In a small bowl, whisk together the mayonnaise, ketchup, Sriracha sauce, garlic powder, salt, and pepper. Adjust the spice level according to your preference. Set aside.

Cook the bacon until crispy, then drain on paper towel and set aside. In the same skillet, cook the hash browns until crispy and set them aside as well.

In a separate skillet, scramble the eggs until they are cooked through. Season with salt and pepper to taste.

Lay a flour tortilla on a clean surface. Spread a tablespoon of the sauce in the center of the tortilla.

Place a slice of cooked bacon in the center of the tortilla, followed by a portion of fluffy eggs, crispy hashbrowns, shredded cheese, diced tomatoes, diced onions, and chopped cilantro (if desired).

Fold the edges of the tortilla over the filling, creating a hexagonal shape with overlapping edges.

Heat a large skillet or griddle over medium high heat and spray with non-stick spray. Place the assembled crunchwrap, folded side down, onto the hot surface. Cook for about 3-4 minutes until the bottom is golden brown and crispy.

Flip the crunchwrap carefully and cook for an additional 3-4 minutes until the other side is golden brown and crispy.

Repeat the process with the remaining tortillas and filling ingredients.

Cut them in half or into quarters and serve with extra sauce for dipping. Enjoy the savory and satisfying flavors of your homemade breakfast crunchwrap!