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Tortilla Breakfast Wrap

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Tortilla Breakfast Wrap

Course: Breakfast
Cuisine: American
Keyword: dairy-free, grain-free, pork
Calorie: 400-500, Under 500
Protein: 21-30g, Over 20g
Fiber: 5-10g
Calories: 458kcal


  • 2 slices Bacon
  • 3 Cremini Mushrooms (sliced)
  • 1 1/2 cups Baby Spinach
  • 1 Egg
  • 2 Egg Whites
  • Sea Salt & Black Pepper (to taste)
  • 1 Whole Wheat Tortilla (medium size)


  • Heat a pan over medium heat and add the bacon. Cook until browned and crispy, about four to five minutes per side. Wipe out the skillet and transfer the bacon to a paper towel-lined plate and set aside.
  • In the same skillet over medium-low heat, add the mushrooms and cook until water is released and slightly browned, about five minutes, season with salt and pepper. Remove and set aside.
  • Add the spinach to the skillet and sauté over medium-low heat, until just wilted. Set aside with the mushrooms.
  • In a small bowl, whisk the egg and egg whites together. Pour the eggs into the skillet and cook over medium-low heat, until cooked through to your liking. Season with salt and pepper.
  • Lay the tortilla on a flat surface and layer with eggs, bacon, mushrooms, and spinach. Roll or fold the tortilla together and enjoy!


Leftovers: Store cooked ingredients and tortilla separately and then assemble.
Gluten-Free: Use a Gluten-Free tortilla wrap instead.
More Flavor: Add hot sauce or cream cheese to the wrap.
Baby Spinach: Use another type of green, such as kale.


Calories: 458kcal | Carbohydrates: 23g | Protein: 24g | Fat: 30g | Cholesterol: 223mg | Sodium: 838mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4512IU | Vitamin C: 14mg | Calcium: 180mg | Iron: 4mg

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