Paleo Breakfast Wraps
2016-04-28 13:30:51
Ingredients
- 8 slices bacon, room temperature
- 10 eggs
- 6 tablespoons almond flour
- 3 tablespoons arrowroot powder
- 1 teaspoon garlic powder
- salt, to taste
- freshly ground black pepper, to taste
- 12 teaspoons coconut oil or ghee
- 1/4 cup mayonnaise, divided
- 1 cup spinach
- 1 tomato, sliced
- 1 avocado, sliced
Instructions
- Cook room-temperature bacon in a large, room-temperature skillet, over medium heat.
- After about 5-8 minutes, once the bacon has started to brown and become slightly crisp, flip each slice.
- 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.
- In a medium-sized bowl, whisk the eggs, and add the almond flour, arrowroot powder, garlic powder, salt, and pepper.
- 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.
- Spread the batter around and let it cook. Flip the crepe and let it cook on the other side, about 1 minute.
- Transfer the cooked crepe to a waiting plate and repeat the above steps for the remaining batter.
- 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
- Wrap it up like a burrito and enjoy! If you have leftover tortillas you can refrigerate them for later.
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