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.
Servings: 2
Calories: 410kcal
Ingredients
- 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)
Instructions
- 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!
Video
Notes
1. It’s important to use a good quality non stick pan to ensure that the thin egg crepe does not stick.
Nutrition
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