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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!

breakfast-burrito-gf

Breakfast ‘Burrito’

Ingredients:
- 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!)

Instructions:

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… :)

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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… ;)

~Aubree Cherie

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 FavoritesReal Food Recipe Roundup,

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16 Responses to Breakfast ‘Burrito’

  1. Great recipe! I’d love to have you share it at the #glutenfreefridays link up (live now) I know my readers would enjoy your recipe! :) Hope to see you there! Cindy

  2. Hi Cindy – I will do that. Thank you for the recommendation! ~Aubree

  3. Rachel R. says:

    These look yummy! Where in the store do you find rice wrappers? I’ve looked for them before, but never actually found them. (I probably should just check the international grocery, but I’m afraid I won’t recognize them!)

    • Hi Rachel – thanks for asking! I used to purchase them at an international grocery when I was living in the state of Delaware. Now I live 20 minutes from a ‘normal’ grocery store and don’t have access to the places I used to – just general grocery stores (boo!). So I make do with Amazon for some of these more ‘odd’ items (like this: http://astore.amazon.com/livfre00-20/detail/B00437EN2C/182-3895435-8853564). Although, I have seen rice wrappers in the ‘international aisle’ at some larger grocery chains. Look with the Asian food, typically near rice noodles. I think the price is better online though, especially if you also have prime/free shipping. Hope this helps! :) ~Aubree

  4. Amy says:

    Yum! Can you freeze and then microwave defrost later?? (That might be a dumb question… I am not a seasoned cook!! Ha!)

    • Hi Amy – I didn’t try that! Not a dumb question at all, I’d love to know the answer! For the rice wrappers themselves, I’m not sure how the texture would turn out. But I’d be interested in trying it. I will try and let you know the next time I use them, by experimenting! I would say though, I think the filling wouldn’t freeze and microwave well. The eggs would probably come out very watery after being frozen and the avocado probably wouldn’t be a good texture after microwaving. Hope this helps! ~Aubree

      p.s. I don’t consider myself a seasoned cook either. I just throw stuff together, take pictures, and hope something ‘sticks’. I’m sure you’re a great cook!

  5. Patti says:

    I used to use rice papers for sandwiches. I still use them for egg rolls, really wonderful for homemade Chinese dinners. I now use Paleo wraps for all sandwiches even hamburgers and steak subs. they are made with coconut meat and coconut water(only ingredients ) no refrigeration needed , very pliable roll up wonderfully and no cracking or falling apart. They have a shelf life of 9 months. The only down side is there are 7 wraps in a package for $10. I get them at my local health food store. Hope this gives you another option. Patti

    • Hi Patti – thank you for this tip! I actually had no idea about this type of wrap and that it is available commercially. I love that the shelf life is so long – and no cracking or falling apart is a big perk too. I will say that, for now, the price will have to keep me from going in that direction. I already consider buying the rice wrappers a bit of a ‘treat’ in my grocery budget. BUT, I will be keeping an eye on these to see if they become more common/less expensive. Thank you so much for sharing! ~Aubree

  6. Sean says:

    Have you tried corn tortillas?

    Traditionally mexican tortillas did not originally contain wheat. They still have a wide variety of corn ones for you to use so that you can still have burritos :D

    I do the same breakfast rolls, here is my first attempt from back in ’12: http://draxa.cx/index.php/2012/05/rice-wrap-breakfast-rolls/

    • Hi Sean – thanks for the comment! Although I never really thought about it, that makes a lot of sense! I guess I have just been very Americanized in my view of what burritos are. And although I do use corn tortillas for other things, I’ve never really been a fan… at least as a direct substitute for a wheat tortilla. I always loved the texture and taste of the wheat ones (sigh). Although the rice wrappers are obviously nothing like wheat tortillas either, I found that their flavor was less intense than the corn tortillas and the filling can really shine. I also seem to have bad luck with corn tortillas as ‘wraps’ – they always fall apart on me! Maybe I’m not getting the right brand/kind though. Thanks for sharing the link to your recipe – it looks good too! I will be trying that sometime soon!! All the best, ~Aubree

  7. Miz Helen says:

    Hi Aubree Cherie,
    It is really good to see you today! What a great idea for your Breakfast Burrito, with the spring roll wrapper, looks delicious! Thank you so much for sharing your special recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  8. Hi Miz Helen – thank you!

  9. Tracy says:

    Hi Aubree! A comment on the use of corn tortillas – if you heat them up a bit before using they shouldn’t crack apart. You can heat them in the microwave with a damp paper towel over top of them, or the best way is to heat them in a frying pan a little on both sides. They are sooo much yummier that way! My husband and I actually prefer them that way now. We use them for breakfast burritos and tacos. Although I think that your version with the spring roll wrappers would still make a more portable meal! Thanks for the tip!

    • Hi Tracy – thank you for your tip as well! I have tried them in the microwave, but not with a damp paper towel – I bet that makes all the difference! I will have to try that and the frying pan approach to see how I like it. It’s always good to have more options for sandwhich fillings! Thanks for stopping by the blog :) ~Aubree

  10. What a super fun idea with the rice wrappers! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Can’t wait to see what you link up this week! The party link up is open!

    Cindy

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