Paleo Breakfast Wraps

May 1, 2016
1 min read
Paleo Breakfast Wraps
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Ingredients
  1. 8 slices bacon, room temperature
  2. 10 eggs
  3. 6 tablespoons almond flour
  4. 3 tablespoons arrowroot powder
  5. 1 teaspoon garlic powder
  6. salt, to taste
  7. freshly ground black pepper, to taste
  8. 1­2 teaspoons coconut oil or ghee
  9. 1/4 cup mayonnaise, divided
  10. 1 cup spinach
  11. 1 tomato, sliced
  12. 1 avocado, sliced
Instructions
  1. Cook room-temperature bacon in a large, 
room-temperature skillet, over medium heat.
  2. After about 5-8 minutes, once the bacon has started to brown and become slightly crisp, flip each slice.
  3. Cook for another 5 minutes, or until the bacon has become crisp to your liking. Remove and place on a paper towel to cool slightly and drain excess fat.
  4. In a medium-sized bowl, whisk the eggs, and add the almond flour, arrowroot powder, garlic powder, salt, and pepper.
  5. Heat a large pan, over medium-high heat, spread coconut oil or ghee around the pan, and add a couple spoonfuls of the crepe batter.
  6. Spread the batter around and let it cook. Flip the crepe and let it cook on the other side, about 1 minute.
  7. Transfer the cooked crepe to a waiting plate and repeat the above steps for the remaining batter.
  8. Once you’ve made all the crepes, spread each with mayonnaise, and layer each with an even amount of spinach, tomato, bacon, and avocado.
Notes
  1. Wrap it up like a burrito and enjoy! If you have leftover tortillas you can refrigerate them for later.
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