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.
- 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