High-Protein Breakfast Wrap
Recipe by Megan Horsley
Ingredients
16
Time
30m
Serves
4
I recently went to Nanaimo and fell in love with a breakfast wrap from a local cafe. And, by falling in love, I mean I waited in line for over one hour to get this wrap for the second time because after having it the first time, I couldn’t imagine leaving the island without having it again. How’s that for an addictive breakfast?! That wrap inspired this high-protein breakfast wrap filled with crispy bacon, gooey cheese, roasted sweet potatoes and a delicious aïoil to pull it all together. Bacon and avocado are on the ingredients list because that is what the cafe offered, but you’re welcome to pick one or the other–your choice!
Ingredients
2Tbsp
Extra-Virgin Olive Oil
2tsp
Chili Powder
1/2tsp
Garlic Powder
1/2tsp
Onion Powder
1/4tsp
Sea Salt
1/4tsp
Black Pepper
2
Sweet Potatoes
250g
Organic Nitrate-Free Bacon
8
Eggs
1/4cup
Avocado Oil Mayonnaise
1small
Garlic Clove
1/2
Lemon
4large
Gluten-Free Tortillas
1cup
Old Cheddar Cheese
2cups
Baby Spinach
1
Avocado
Instructions
1
Preheat the oven to 375℉. Line two baking sheets with parchment paper.
2
Toss the sweet potatoes with half of the oil and spices, including the salt and pepper. Spread the sweet potatoes on one baking sheet and roast for 25 minutes, tossing halfway through.
3
Spread the bacon on the other baking sheet and bake for 30 minutes, flipping halfway through until crispy.
4
In a large skillet on medium heat, add the remaining oil. Add the eggs and scramble until cooked through. Set aside.
5
Next, mix the mayonnaise, garlic and lemon juice in a small bowl.
6
Spread the mayonnaise mixture on wraps. Divide the cheese on the wraps, reserving some to seal the wrap and ensuring the cheese is only in the centre. Next, add the eggs on top and all remaining ingredients, keeping to the centre of the wraps. Fold the bottom of the wrap up over the filling, fold in the sides and then roll the wrap over so that the seam is on the bottom.
7
If you want to seal the wrap with a cheese crust, heat a cast iron skillet on medium heat and add ¼ of the remaining cheese to the skillet. Add one wrap, sealed side down, onto the melting cheese. Allow the cheese to get crusty, as this will help to seal the wrap and add another layer of flavour. Enjoy!
8
Wrap the breakfast wraps in parchment paper and put them in a ziplock bag in the freezer if you’d like to prep them for future breakfasts.
9
Substitutions: Vegan: make a tofu scramble instead of eggs, omit the bacon and use a vegan mayonnaise. Vegetarian: Omit the bacon.
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Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
