I fell in love with breakfast burritos in high school. I went to Union Spring Academy, a private Christian boarding school (no, I wasn’t a “bad” child, it’s just where all my friends were going and it was sort of a family tradition to attend ;)). Since it was a boarding school, we all ate in a cafeteria together for every meal. And after a few months of being there, we had the weekly meals memorized. And breakfast burritos were my favorite morning (I think it was Friday am? I’m too far removed now to remember that detail…)
Well, enter a gluten allergy and all things burrito went out the window. More recently, I tend to lean on the ‘bowl’ variety of burritos, especially when making anything Mexican at home. Actually, my family does a thing called ‘haystacks’ and it’s basically a build your own taco – minus any shell or wrap. It’s a wonderful option for get-togethers of family because everyone can have what they want and prep is super quick/easy.
BUT, I also like convenience. Especially for lunches when I don’t usually have much time to sit down to eat. So this idea was born!
I ate this batch of ‘burritos’ while on the go with my son (6 months) doing errands. Since I can’t stop at fast food joints or bring along a quick and easy sandwich, I throw two of these in a container and we’re out the door. Easy to eat in the car or behind a shopping cart and oh yeah – really tasty too!
- 8 spring roll wrappers (22 cm size)
- 6 eggs, scrambled (I scramble my eggs with a little bit of almond milk to make them more fluffy – optional)
- 1 avocado
- 16 slices of deli meat (I prefer turkey)
- optional: shredded cheese (I use Cabots cheese on rare occasion, which is naturally lactose-free. So technically I don’t have any stomach problems from it – but it IS dairy! And because it is a very sharp cheddar, a little goes a long way. Love it!)
Start by scrambling your eggs and cutting your avocado in slices.
I use a large wooden cutting board as my work surface to lay out 2 rice wrappers at once. Start by running the rice wrappers under cold water (both sides) and lay the wrapper flat on your work surface. They will soften as you assemble the other ingredients.
Then assemble! Lay out your turkey first (2 slices each) and then your avocado. Dish on the eggs (about a 1/4 cup amount) and sprinkle with cheese. To roll the wrappers, start by bringing in two opposite sides, then take the 3rd side, bring it over the filling and ‘tuck it in’. Then the fourth flap serves to tie it all together (and close up any loose ends). There are some great pictures of how to do this over at Gluten Free Vegan Girl.
Makes 8 breakfast burritos. Refrigerate any you don’t eat fresh; they will stay fine up to 3 days. Note that the spring roll wrappers may change texture a little bit after a day or so of being in the fridge. They can get hard if they are dry or soft if they are too moist. I found that 1 side was hard and 1 side was soft enough to fall apart on day 3. So I guess what I am saying is, try to eat them soon as possible… :)
Above is how I store them in the fridge. It’s best to not stack them or have them too tightly packed. The rice papers can stick together and leave a hole in one of your wraps. Not that I learned that the hard way or anything… ;)
This recipe is linked to Gluten Free Wednesday, Allergy Free Wednesday, Real Food Wednesday, Full Plate Thursday, GF Friday, Foodie Friday, Fight Back Friday, and Friday Favorites, Real Food Recipe Roundup,