Breakfast Burrito
Unwrap the possibilities with Warburtons Gluten Free White, High Protein and Beetroot Wraps, available now in the Free From aisle.
Credited to: Warburtons
Kcal: 594.2
Serves 2
10 mins prep
5 mins cooking time
Ingredients
- 2 Warburtons Gluten Free White Wraps*
- 2 medium vine tomatoes, diced
- ¼ small red onion, finely diced
- ½ clove garlic, grated
- 1 tbs fresh chopped coriander
- 1 lime, halved
- 1 tsp olive oil
- 2 rashers lean back bacon
- 1 small avocado, peeled, de-stoned and diced
- 4 medium free-range eggs
- 2 tbs semi-skimmed milk
- pinch black pepper
- 1 tsp unsalted butter
- 40g grated cheddar cheese
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Make the salsa by combining the diced tomatoes, onion, garlic and coriander in a small bowl. Squeeze over the juice of half a lime and add the olive oil. Stir and set aside. Cut the other half of lime into wedges.
- Grill the bacon then chop into small pieces. Meanwhile, dice the avocado.
- Beat the eggs with the milk in a jug and season with black pepper. Heat a small pan and melt the knob of butter then pour in the eggs. Cook for a few minutes, stirring occasionally to create scrambled eggs. When almost ready, add the cheese and stir. Turn off the heat and allow the cheese to melt.
- Divide the scrambled egg between the two wraps then top with the bacon pieces, avocado and salsa. Fold up and serve with the lime wedges on the side for squeezing over.
Nutritional information per serving
Kcal
594.2
Fat
38.9g
Carbs
32.9g
Protein
27.2g
Fibre
5.5g
