Gluten-Free Bacon and Egg Wrap
Start your day right with this hearty and delicious Gluten-Free Bacon and Egg Wrap, perfect for breakfast, brunch, or even a quick lunch. Packed with protein-rich scrambled eggs, crispy bacon, and gooey cheddar cheese, this wrap is balanced beautifully with the freshness of spinach, juicy cherry tomatoes, and creamy avocado. All wrapped up in soft, gluten-free tortillas, this recipe is not just a treat for your taste buds but also a great option for anyone following a gluten-free diet. Ready in just 30 minutes and loaded with satisfying flavors and textures, this wrap is as easy to make as it is to enjoy. Serve it warm for a wholesome, portable meal that’s bursting with vibrant ingredients and comforting goodness!
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Serve immediately, optionally cutting each wrap in half diagonally for easier handling.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 7.2 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 699 mg | 54% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1581 mg | 34% | |
*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.
