This morning we got up early because hubby had a meeting to attend in Macon. That means I was left to my own devices...LOL. I am working on some recipes and decided I needed to start the morning by making a nice big brunch to last me until dinner time. So, I baked for a while this morning and then took a break mid-morning to make myself brunch. I decided to make a big breakfast burrito. I made a quick grain-free tortilla/wrap that only takes a couple of minutes. Even though its thin, it is sturdy and holds a lot of stuff. I filled my tortilla with a couple of scrambled organic eggs with cheddar cheese and oven roasted nitrite-free bacon. I did a quick and light saute of some sliced red peppers, onions and a little sauteed baby spinach and rolled it all up into a big fat breakfast tortilla. Besides being delicious, it is wheat free, grain free and low carb...it doesn't get much better than that! I snapped a few photos for you to see below. Enjoy!
Grain-free Tortilla/Wrap (makes one 8-inch tortilla)
1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax
1 teaspoon finely grated Parmesan
Dash of sea salt
Dash of ground chipotle chile or seasoning of choice, optional
Whisk all ingredients together in a small bowl to form a smooth, thin batter. Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fixings.
*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoon of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla.
These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Sunday, November 10, 2013
Breakfast Burrito (Wrapped in a Grain-free Tortilla/Wrap)
Subscribe to: Post Comments (Atom)
It's just so great to eat this way, I mean here you have a delicious burrito chock full of delicious ingredients that fuels your body without causing any damage at all. If I were to have a traditional bagel I would be hungry in an hour. This is so much better, you really feel like there's just no comparison. Keep up the great work, I look forward to your holiday creations this year. Thanks so much. Maria
Hi Maria! So glad you enjoy this way of eating, too! It is pretty amazing being able to eat this way, isn't it! :-)
I just wanted to say thank you for sharing this recipe. This is my favorite GF tortilla,(I've made several different kinds)and now I make these all the time.
You might enjoy reading this.. http://myscienceacademy.org/2012/08/19/world-renown-heart-surgeon-speaks-out-on-what-really-causes-heart-disease/
and feel smug about how healthy your vessels must be!
Hi Melinda -- I just read the link you sent. Wow...amazing! Thanks for sharing it. :-)
Hi Lesley -- Thanks so much. I have made several other kinds before, too and they were always a pain to make. I'm glad you are enjoying this one! :-)
Hi, do you have any advice on making these ahead of time and storing them? How about reheating them? Thanks!
Hi Aubree! I have not tried freezing them yet...but think they would freeze well (separated with plastic wrap or parchment...maybe even wax paper). They should be refrigerated though. I have made them in advance and kept them in the fridge for 1 week when we were on vacation and they worked beautifully. To reheat I microwaved some for a very short time (20 seconds) and I also reheated a couple sticking them in a dry non-stick skillet and heating up a minute or 2. Hope that helps! :-)
I've been meaning to try these for weeks...kept putting it off since I've tried so many wrap recipes that didn't work over the years. OMG These work great! They hold up, don't get soggy or fall apart and taste terrific! What more could I ask for in a wrap? Nothing! I'm going to make a bunch to put in the freezer! Thanks for creating these.
Have you tried making these without the Parmesan? I am also dairy free and am trying to find a way to eat my beloved Mexican food!
Since it is such a small amount (added more for flavor), just swap it out for an extra teaspoon or 2 of almond flour. That should work just fine. :-)
This was so good wrapped around my hot dogs today. I left out the parm and it was just fine. I jotted this one down as my go to wrap. Thanks for sharing!
Post a Comment