If you’re following a low-carb diet but still want a hearty, flavorful meal to start your day, a keto breakfast burrito wrap could be just what you need. This recipe brings together protein-packed ingredients in a warm, convenient package that’s easy to eat on the go. Whether you’re prepping for busy mornings or planning for a weekend brunch, this approach offers variety, simplicity, and a boost to help you stay fueled and focused.
Ingredients
Below are the essentials for one batch of breakfast burritos. Feel free to adjust quantities or swap fillings to match your preferences.
- 2 low carb tortillas (about 5 net carbs each or fewer, depending on the brand)
- 2 large eggs (or 4 egg whites for extra protein)
- 2 slices of cooked bacon (turkey bacon or regular bacon)
- ¼ cup shredded cheese (cheddar, Mexican blend, or your favorite low-carb option)
- 1 tablespoon butter or olive oil (for scrambling eggs)
- Salt and pepper to taste
- Optional extras: diced tomatoes, onions, avocado, spinach, guacamole, or hot sauce
Directions
Warm your tortillas:
- Preheat your oven or toaster oven to about 250°F (120°C), then place the tortillas inside for a couple of minutes. This makes them more pliable and easier to roll.
Scramble the eggs:
- In a small pan over medium heat, melt the butter or warm the olive oil.
- Crack the eggs into a bowl, whisk quickly, then season with salt and pepper.
- Cook until the eggs set but remain soft, stirring gently to keep them fluffy.
Assemble the burritos:
- Lay each warmed tortilla on a flat surface.
- Spread the scrambled eggs in the center of each.
- Top with cooked bacon, shredded cheese, and any veggies or sauces you love.
- Fold the sides inward, then roll from the bottom up to create a snug burrito.
Heat and melt:
- Place your assembled burritos seam-side down on a hot skillet for about 1 minute per side. This step helps seal the wrap and melt the cheese.
Serve or store:
- Serve your burritos immediately, or wrap each one in foil or plastic wrap.
- Store them in the fridge for up to 4-5 days for quick breakfasts, or keep them in the freezer for up to 3 months.
Tips & variations
- Go egg-free or egg-light: Replace some or all of the eggs with scrambled egg whites to lower fat content while keeping protein levels high.
- Swap proteins: Try crumbled chorizo, sausage, or leftover grilled chicken for a new flavor twist.
- Add more veggies: Sauté onions, peppers, or mushrooms beforehand and fold them into the eggs for extra nutrients.
- Choose your tortillas: Some brands offer high-protein wraps with only 3 grams of net carbs, while others provide around 5 grams of net carbs. Pick what aligns best with your diet.
- Make it mild or spicy: Adjust heat with a dash of hot sauce or diced jalapeños.
Nutrition facts
Exact values depend on your specific ingredients and tortilla brand, but a typical keto breakfast burrito wrap may include:
- Calories: ~330–375
- Protein: ~11–42g (depending on fillings and egg choice)
- Net Carbs: ~3–5g (using low carb tortillas)
- Fat: ~17g (from eggs, cheese, and bacon)
- Fiber: ~5–8g (if you choose wraps with added fiber)
Final thoughts
A keto breakfast burrito wrap is a practical way to stick to your low-carb goals without giving up the comforting flavors you enjoy. It’s easily customizable, freezer-friendly, and perfect for a grab-and-go morning routine. Try assembling a batch ahead of time so you can wake up to a hearty meal that supports your dietary plan. With just a little prep, you’ll have a satisfying, high-protein option that keeps you energized and ready for the day.
Frequently asked questions (FAQs)
-
Can I use regular tortillas for this recipe?
You can, but regular tortillas usually have a higher carb count and may not fit strict keto guidelines. Look for specialized low carb or high-fiber wraps instead. -
How do I store leftover burritos?
Fully wrap them in plastic wrap or foil, then keep them in the fridge for up to 4-5 days or in the freezer for up to 3 months. -
What’s the difference between low carb and strict keto tortillas?
Strict keto tortillas tend to be made with very few carbs (often 3g net carbs per wrap) and may use alternative flours. Low carb tortillas may have slightly more net carbs but can still work for lower-carb lifestyles. -
Can I reheat burritos directly from the freezer?
Yes. Simply pop them in the microwave for a couple of minutes, or reheat in an oven at 350°F (175°C) until warmed through. -
What fillings work best for a keto breakfast burrito wrap?
Any combination of eggs, cheese, and protein (bacon, sausage, leftover meat) alongside low-carb veggies (spinach, mushrooms) can help you maintain your desired macronutrient balance. Feel free to personalize according to taste.
Keto Breakfast Burrito Wrap Recipe
Ingredients
2 low carb tortillas (about 5 net carbs each or fewer, depending on the brand)
2 large eggs (or 4 egg whites for extra protein)
2 slices cooked bacon (turkey bacon or regular bacon)
1/4 cup shredded cheese (cheddar, Mexican blend, or your favorite low-carb option)
1 tablespoon butter or olive oil (for scrambling eggs)
Salt and pepper to taste
Optional extras: diced tomatoes, onions, avocado, spinach, guacamole, or hot sauce
Directions
- Warm your tortillas:
- Preheat your oven or toaster oven to about 250°F (120°C), then place the tortillas inside for a couple of minutes. This makes them more pliable and easier to roll.
- Scramble the eggs:
- In a small pan over medium heat, melt the butter or warm the olive oil.
- Crack the eggs into a bowl, whisk quickly, then season with salt and pepper.
- Cook until the eggs set but remain soft, stirring gently to keep them fluffy.
- Assemble the burritos:
- Lay each warmed tortilla on a flat surface.
- Spread the scrambled eggs in the center of each.
- Top with cooked bacon, shredded cheese, and any veggies or sauces you love.
- Fold the sides inward, then roll from the bottom up to create a snug burrito.
- Heat and melt:
- Place your assembled burritos seam-side down on a hot skillet for about 1 minute per side. This step helps seal the wrap and melt the cheese.
- Serve or store:
- Serve your burritos immediately, or wrap each one in foil or plastic wrap.
- Store them in the fridge for up to 4-5 days for quick breakfasts, or keep them in the freezer for up to 3 months.
