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Low-Carb Keto Breakfast Burrito with Bacon and Avocado

High side shot of a folded Low-Carb Breakfast Burrito. Lettuce, Tomato and Avocado peeking out. An unfolded wrap visible in the background.

This is a quick and easy recipe for a breakfast burrito wrap that’s as delicious as it is nutritious! Needs only 5 ingredients (plus your choice of filling!), and 10 minutes to cook. It’s sure to become a new low-carb keto breakfast favorite!

The recipe card, instruction video and nutritional information is at the bottom of the post – Use the “Jump To Recipe” button to skip ahead, but don’t be too hasty – the post contains all my tips and tricks!

Low-Carb Breakfast Burrito

Breakfast and wraps – two of my very favorite things on the planet. You can imagine my excitement about this here recipe when you take that fact into consideration. Breakfast wrap with egg – great. Healthy Low-Carb Keto breakfast wrap made with eggs? Ding-ding-ding! We’ve got winner!

This here Low Carb Keto Breakfast Burrito with Bacon and Avocado is as close to low-carb breakfast heaven you can get.

I am a massive breakfast fanatic. Or more specifically, an *egg* fanatic. They’re amazing. Think about it…You can bake them, fry them, poach them, boil them, have them sweet, have them savory.

The list goes on and on!

Low-Carb Breakfast Burrito

It’s one of the most versatile foods that exist, and they taste absolutely delicious. I get unreasonably angry when people tell me they don’t eat eggs. Because…how can you not like eggs??? 

I mean, let’s look at this breakfast right here…

Low-Carb Breakfast Burrito-7

How To Make A Keto Breakfast Burrito Wrap:

The best, most wholesome way to make a low carb or keto tortilla wrap – is to make it with egg. And therefore, you pretty much only need one thing:

  1. A great non-stick pan!

Since you’re working with egg, you don’t want it to stick. A good quality non-stick pan will make sure that doesn’t happen.

How to make a low carb tortilla with egg?

So, when you trying to make a healthy egg tortilla – you’ll need egg (obviously!). One egg is usually enough for one wrap. (I use an 8″ pan.)

If you’d like to make a healthy egg white tortilla for your yummy keto breakfast wrap, I would use an extra egg per two tortillas.

Now for the method:

  1. Ensure the eggs are WELL mixed with the (optional) heavy cream, salt and pepper.
  2. Melt a teaspoon of butter in your pan over a medium high heat.
  3. Pour half the egg into the pan. Be sure to tilt the pan around quickly so you get an even tortilla!
  4. Put a lid on it and let it sit for about a minute.
  5. Shake the pan back and forth to see if the pancake moves around. You can use a large spatula to help as well.
  6. Flip the pancake out of the pan and onto a paper towel to remove excess oiliness.
  7. And that’s that! Now comes the fun part!
Low-Carb Breakfast Burrito

What to put in a healthy breakfast wrap?

In our healthy breakfast wrap I like to put the following ingredients:

  1. Crisp lettuce
  2. Juicy tomato slices
  3. Bacon
  4. Creamy avocado
  5. All wrapped in a delicious gluten-free egg “tortilla”.
  6. Ohhhh yeahhh!

It’s all my favorite ingredients in one meal. (If you want to see more of my favorites in one meal – check out our Low Carb Sunrise Benedict.)

Not only that, but it is ridiculously easy and quick to throw together.

Another great thing about this keto egg tortilla recipe is the fact that it can be made ahead and refrigerated.

I can’t remember exactly what gave me the idea to make this. One minute I was pitching the idea to my mom and sister, and making it the next. It turned out great and we all loved it. And when everybody loves something, it only makes sense to spread the love. Which is why you can see this bright and fresh creation on Living Chirpy today.

I love how the egg crêpe is just an egg mixed with a splash of cream, salt and pepper. It keeps its shape and you are able to hold it in your hands like a regular wrap.

That’s some serious low carb awesomeness. It’s a healthy breakfast burrito wrap worth waking up for!

 For more deliciously healthy keto breakfast recipes, click on these:

  1. Smoked Salmon Breakfast Bowl
  2. Bacon Cauliflower Breakfast Skillet
  3. Sweet Potato Paleo Muffins
  4. Sloppy Joe Sweet Potato Breakfast
  5. Low-Carb Sweet Potato Breakfast with Poached Egg
  6. Sweet Potato Waffles
  7. 10 Quick and Easy Low-Carb Breakfast Recipes

Gluten-Free Low-Carb Breakfast Burrito Instruction Video:

Breakfast Burrito Wrap with Egg Recipe and Calories:

Top shot of an unfolded low carb breakfast burrito

Breakfast Burrito Wrap with Bacon and Avocado

This is a quick and easy recipe for a breakfast burrito wrap that’s as delicious as it is nutritious! Needs only 5 ingredients (plus your choice of filling!), and 10 minutes to cook. Gluten Free, Keto, Low Carb, Paleo, Whole 30.
4.38 from 8 votes
Print Pin Rate
Course: Breakfast
Cuisine: American, Mexican
Keyword: breakfast, burrito, egg wrap, wrap
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 373kcal
Author: Roche Woodworth

Ingredients

  • 2 • eggs
  • 2 tbsp • heavy cream [optional]
  • to taste • salt
  • to taste • pepper
  • 2 tsp • butter
  • 2 tbsp • mayonnaise
  • 1 cup • romaine lettuce [chopped]
  • 1 • roma tomato [sliced]
  • 4 • bacon strips [cooked crisp]
  • 1/2 • avocado [sliced]

Instructions

  • Mix the eggs well with the heavy cream, salt and pepper.
  • Heat up a non-stick pan to a medium heat.
  • Melt half the butter and add half the egg mixture. Tilt the pan back and forth to ensure it covers the entire base.
  • Cover the pan and cook for about a minute.
  • When you are able to move the entire crepe when shaking the pan back and forth, flip it over with a spatula.
  • When it’s fully cooked, transfer to a paper towel to remove excess oiliness.
  • Repeat with the other half of the egg mix.
  • Spread the mayonaisse on the crepe.
  • Add the lettuce, tomato, bacon and avocado.
  • Season with salt and pepper.
  • Roll and enjoy!
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Nutrition

Calories: 373kcal | Carbohydrates: 13.2g | Protein: 9.3g | Fat: 32.9g | Saturated Fat: 11.4g | Cholesterol: 209mg | Sodium: 280mg | Potassium: 542mg | Fiber: 4.4g | Sugar: 4.1g | Calcium: 3% | Iron: 18%
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

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14 Responses

    1. Hi Kari! With egg there’s of course always the chance of it drying out too much overnight and the avocado going brown, but I think if you wrapped it really well it might be fine. It’s worth a shot anyway, I think! I might give it a try myself sometime this week to test it out.

  1. Hi I made this morning and it was delicious! I didn’t have heavy cream so I used whole milk and it was fine. I even added hot sauce at the end! Thanks for this wonderful low carb recipe!

    1. I entered all foods in Livestrong my plate and it comes up to 6.3 Carbs per servings. The avocado making up 4 of those carbs.

  2. Hi Barbara;
    Your recipe is a hit with my husband! I find if I use my mixer to blend the eggs and cream, they come out fluffier and thicker. Also, I cook them in 2 to 3 TBS of ghee and after flipping it over, I remove it from the heat, put some cheese on it, and cover it until it’s melted. I then slide it out of the pan on to paper towels. One batch makes two big burritos. I roll them in clean napkins for easy handling, and pack them in a plastic box for his lunch. I mix up the filling too. His favorites are chicken sausage, trader Joe’s jalapeno, and cheese, or all natural bacon bits and cheese. Thank you for a great recipe 😀

    1. Thank you for the feedback, Elise! I’m happy you liked the recipe. I will definitely try using my mixer to blend the eggs next time I make it:)

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