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Top shot of an unfolded low carb breakfast burrito
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5 from 4 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, Mexican
Servings: 2
Calories: 410kcal


  • 2 eggs
  • 2 tablespoon heavy cream (optional)
  • to taste salt
  • to taste pepper
  • 2 teaspoon butter
  • 2 tablespoon mayonnaise
  • 1 cup romaine lettuce (chopped)
  • 1 roma tomato (sliced)
  • 4 cooked bacon strips
  • ½ avocado (sliced)


  • Whisk the eggs well with the heavy cream, salt and pepper.
  • Heat up a non-stick pan to a medium heat.
  • Melt half the butter in the pan, and pour in half the egg mixture. Immediately tilt the pan back and forth to ensure the egg covers the entire base.
  • Cover the pan and let the cook for about a minute.
  • When you are able to move the entire crepe when shaking the pan back and forth, carefully 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!



1. It’s important to use a good quality non stick pan to ensure that the thin egg crepe does not stick.


Calories: 410kcal | Carbohydrates: 7g | Protein: 13g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 216mg | Sodium: 473mg | Potassium: 517mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2961IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 1mg