Gluten-Free Bacon and Egg Wrap

Start your morning on a delicious, protein-packed note with this Gluten-Free Bacon and Egg Wrap, a savory breakfast option that’s both satisfying and diet-friendly! Crafted with warm, gluten-free tortillas, crispy bacon, fluffy scrambled eggs, and a medley of fresh toppings like spinach, cherry tomatoes, and creamy avocado, this wrap offers a perfect balance of flavors and textures. A sprinkle of shredded cheddar cheese ties it all together, creating a mouthwatering combination in every bite. Quick to prepare in just 30 minutes, this hearty recipe is ideal for busy mornings or a grab-and-go meal. Plus, it’s completely gluten-free, making it a fantastic choice for those with dietary restrictions. Indulge in this wholesome wrap that’s equal parts nourishing and delicious!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces gluten-free tortillas
• 4 pieces bacon strips
• 4 pieces large eggs
• 2 tablespoons whole milk
• 2 teaspoons butter
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup shredded cheddar cheese
• 1 cup fresh spinach
• 6 pieces cherry tomatoes
• 1 medium avocado

Directions

Step 1

Start by frying the bacon: Place the bacon strips in a large, cold skillet. Turn the heat to medium-high and cook the bacon, flipping occasionally, until crisp and golden brown, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain off excess oil.

Step 2

While the bacon is cooking, prepare the eggs: In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.

Step 3

Heat a separate non-stick pan over medium heat and add butter. Pour the whisked eggs into the pan and gently stir with a spatula as they cook. Cook until the eggs are set but still soft and slightly creamy, about 3-5 minutes. Remove from heat.

Step 4

Prepare the vegetables: Rinse and dry the fresh spinach leaves. Quarter the cherry tomatoes. Cut the avocado in half, remove the pit, and slice the flesh.

Step 5

Warm the gluten-free tortillas: Use a clean, dry skillet over low heat. Warm each tortilla for about 30 seconds on each side, until soft and pliable.

Step 6

Assemble the wraps: Lay out each warmed tortilla on a flat surface. In the center of each, layer half of the scrambled eggs, 2 bacon strips, 1/4 cup shredded cheddar cheese, 1/2 cup fresh spinach, half of the cherry tomatoes, and half the avocado slices.

Step 7

Fold in the sides of the tortilla, then roll from the bottom up to encase the filling, forming a wrap. Repeat with the second tortilla.

Step 8

Serve immediately, optionally cutting each wrap in half diagonally for easier handling.

Nutrition Facts

Serving size	(712.5g)

Amount per serving	% Daily Value*
Calories	1270.2

Total Fat 86.4g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 865.3mg	0%
Sodium 2280.7mg	0%
Total Carbohydrate 74.1g	0%
Dietary Fiber 16.1g	0%
Total Sugars 7.2g
Protein 59.7g	0%

Vitamin D 175.0IU	0%
Calcium 699.4mg	0%
Iron 8.8mg	0%
Potassium 1581.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 18.2%

Carbs: 22.6%