American · Breakfast
Breakfast Burrito Wrap
A keto breakfast burrito built inside a low-carb almond flour tortilla, filled with seasoned ground pork, soft scrambled eggs, melted cheddar, and avocado. Cooked in a skillet and folded into a hand-held wrap, it carries smoky paprika and sharp cheese. Served with sour cream and hot sauce.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
872Calories
45.9gProtein
71.2gFat
11.8gCarbs
2.4gSugar
5.6gFiber
812mgSodium
577mgChol
26.8gSat Fat
485mgPotassium
298mgCalcium
3.2mgIron
0.8mcgVitamin B12
4.1mgVitamin C
Goes well with
Michelada (Light)
local
Cold Brew Coffee, Unsweetened
international
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Whisk the eggs with a pinch of salt and pepper until frothy, then slice the avocado and grate the cheddar to build fast.
2
Fry
Brown the ground pork in a dry skillet over medium-high heat for 6 to 7 minutes, breaking it apart until no pink remains and edges crisp.
3
Bloom
Stir the smoked paprika and garlic powder into the pork over medium heat for 1 minute until the raw spice smell fades, then scrape onto a plate.
4
Melt
Lower the skillet to medium-low, add the butter, and pour in the eggs, pushing gently for 2 to 3 minutes until softly set and glossy.
5
Plate
Lay the tortilla flat, pile pork, eggs, cheddar, and avocado down the centre, spoon over sour cream and hot sauce, roll tight, and slice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 410g410g ground pork
- 44 large eggs
- 2 oz56g cheddar cheese
- 22 low-carb almond flour tortilla
- 11 avocado (150g)
- 4 tbsp60g sour cream
- 2 tbsp28g butter
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp garlic powder
- 2 tsp2 tsp hot sauce
- a pinch of salt
- a pinch of black pepper
