Paleo Bacon Farmers Wrap
Elevate your breakfast game with the wholesome and delicious Paleo Bacon Farmers Wrap! Packed with clean, nutrient-dense ingredients, this recipe swaps traditional wraps for tender, blanched cabbage leaves, making it completely gluten-free and paleo-friendly. Crispy bacon, fluffy scrambled eggs, creamy mashed avocado, fresh tomatoes, red onion, and baby spinach come together to create a flavorful, protein-rich meal that’s perfect for busy mornings or post-workout fuel. Easy to make in under 30 minutes, these wraps are bursting with freshness and vibrant textures while keeping carbs to a minimum. Whether you're meal-prepping or looking for a satisfying, low-carb breakfast idea, this recipe checks all the boxes for taste, convenience, and healthy eating.
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Recipe Information
Ingredients
- 6 slices bacon
- 6 leaves large cabbage leaves
- 6 units egg
- 1 large avocado
- 2 medium tomato
- 0.5 small red onion
- 1 cup baby spinach
- 1 unit lemon
- 1 tablespoon olive oil
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the bacon. Heat a large skillet over medium heat and add the bacon slices. Cook until crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel-lined plate to drain any excess fat.
While the bacon is cooking, boil water in a deep pot large enough to fit your cabbage leaves. Once boiling, blanch the cabbage leaves for 2-3 minutes until they are bright green and tender, yet still firm enough to hold ingredients. Remove and pat dry with a paper towel.
In the same skillet, remove excess bacon fat, leave a tablespoon worth, and keep it on medium heat. Crack the eggs into the skillet and scramble them until cooked through, seasoning with a pinch of salt and pepper. Set the scrambled eggs aside.
Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork, adding a squeeze of lemon juice, a touch of salt, and pepper to taste.
Dice the tomatoes and finely chop the red onion.
To assemble the wrap, lay a cabbage leaf flat and spread a layer of mashed avocado down the center. Add a layer of baby spinach leaves, followed by a spoonful of scrambled eggs, two slices of bacon, a sprinkle of diced tomato, and a small amount of chopped red onion.
Wrap the cabbage leaf tightly around the filling, folding in the sides as you roll it, to create a neat wrap.
Repeat the assembly process with the remaining cabbage leaves and filling ingredients.
Serve the wraps immediately with any remaining avocado mash or a wedge of lemon on the side for added flavor.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 4489 mg | 195% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 31.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 224 mg | 17% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2207 mg | 47% | |
*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.
