American · Breakfast
Breakfast Burrito Wrap
A gluten-free breakfast burrito wrapping seasoned ground pork, soft scrambled eggs, melted cheddar cheese, and fresh avocado with salsa and cilantro inside a warm corn tortilla. Cumin and smoked paprika season the pork, creating savory depth. The finished burrito is griddled seam-side down until golden and crisp.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
941Calories
57.9gProtein
66.4gFat
26.4gCarbs
5.5gSugar
6.1gFiber
1092mgSodium
595mgChol
22gSat Fat
584mgPotassium
298mgCalcium
3.1mgIron
1.2mcgVitamin B12
18mgVitamin C
Goes well with
Bloody Mary
local
Cold Brew Coffee
international
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Crack the eggs into a bowl, add the milk and a pinch of salt, and whisk until fully blended with no white streaks.
2
Fry
Heat half the oil in a nonstick skillet over medium-high and cook the ground pork with cumin and smoked paprika 6 minutes until browned with no pink.
3
Saute
Push the pork aside, add remaining oil, pour in the eggs, and stir gently over medium-low heat 3 minutes until softly set, then scatter cheddar to melt.
4
Build
Warm the corn tortilla in a dry pan 20 seconds per side, then pile pork, eggs, cheese, salsa, avocado, and cilantro down the centre and roll tightly.
5
Plate
Return the burrito seam-side down to the skillet over medium heat 2 minutes until golden, then slice on the diagonal and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 44 large eggs
- 2.8 oz80g cheddar cheese
- 22 large gluten-free corn tortilla (about 2 oz / 55g)
- 5 oz140g tomato salsa
- 3.6 oz100g avocado
- 2 tbsp2 tbsp whole milk
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp cilantro
- a pinch of salt and black pepper
