Eggs and Avocado Wrap

5 from 1 vote

Move over avocado toast! This wrap is bursting with guacamole goodness. Perfect for a hearty & healthy breakfast or a margarita brunch. Gluten-free, low-carb and packed with flavor.

Prep Time10

Cook Time20

Each Wrap5

Total Time30

Course: Breakfast, Brunch

Cuisine: Tex-Mex

Keyword: Avocado, Breakfast wrap, Eggs, Guacamole, Wrap

Diet: Gluten-free

Servings: people

Calories: 310kcal

Ingredients

8 Eggs
4-6 tbsp Monterey Jack Cheese Shredded, to taste
4-6 tbsp Guacamole
4 Wraps Gluten-Free
2-3 tbsp Cilantro chopped
2 tbsp Coconut Oil organic extra virgin
1 tsp Himalayan Salt

Instructions

Heat a non-stick frying pan. Once it's warm, put in about 1/3 to half a tbsp of coconut oil.
Beat Eggs and Salt together, as you would for an omelet. I suggest beating 2 eggs at a time with a pinch of salt for each wrap.
Pour the 2 eggs you've just beaten into the frying pan.
After a few seconds, put in the shredded cheese, making sure to cover the whole surface of the omelet.
Wait a minute, until the cheese starts to melt, and gently place the wrap on top.
Gently pat down the wrap, so it starts to stick to the cheese and eggs. Once it feels like it has completely adhered to the omelet, flip the whole thing over (watch the video in my post for a visual).
Now it is wrap-side down. Turn up the heat, so the wrap can toast and blister a little.
Spread the guacamole and sprinkle some fresh cilantro.
Fold the wrap like a calzone and serve with more sprinkled cilantro and fresh lime wedges.

Nutrition