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Keto Breakfast Wraps With Pico De Gallo

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  Published on September 1st, 2020
  Reading time: 3 minutes
  Last modified September 27th, 2020
keto breakfast wraps
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Spice up your breakfast game with these keto breakfast wraps! They are stuffed full of eggs, Pico De Gallo, and delicious spices! Want to increase your protein intake? Add some bacon, ham, or sausage!

Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
Ingredients
For the Wraps
 2 cups fresh spinach
 1 ½ tsp chia seeds
 ½ tsp kosher salt
 ½ tsp garlic powder
 ½ tsp onion powder
  tsp xanthan gum
 ½ cup water, warned
For the Pico de Gallo
 1 tsp lime juice
 ¼ tsp kosher salt
For the Filling
 3 qts water
 1 tbsp kosher salt
 2 cups fresh spinach
For Garnish
 optional: cilantro, onion, and jalapenos
Special Equipment
 Toothpicks
Directions
1

Make the dough for the wraps: In a food processor, combine the spinach, pork rinds, almond flour, coconut flour, chia seeds, psyllium husk powder, salt, garlic powder, onion powder, xanthan gum, and cayenne pepper. While pulsing, slowly add the water until a dough forms. Remove the dough from the food processor and knead on a greased flat surface for 1 to 2 minutes, until a smooth dough ball forms. Coat the inside of a bowl with cooking spray, then place the dough in the bowl, cover with plastic wrap, and place in the refrigerator for 1 hour to chill.

2

To prepare the pico de gallo: Combine the tomatoes, red onion, lime juice, and salt; refrigerate until serving time.

3

To hard-boil the eggs for the filling, bring the water to a boil in a 5-quart saucepan over high heat. Add the vinegar and salt and stir until the salt dissolves. Add the eggs one at a time, then set a timer for 10 minutes. When the timer goes off, remove the eggs from the water and place in an ice bath for 3 to 4 minutes. Remove the shells, then roughly chop the eggs; refrigerate the chopped eggs until Step 6.

4

After the dough has chilled, coat a flat surface with cooking spray and place the dough ball on the greased surface. Press down to flatten, cover with parchment paper, and roll out with a rolling pin until it is ¼ inch thick. Remove the parchment and cut out four 9-inch circles using a 9-inch sauté pan or cake pan as a guide.

5

Heat 1 tablespoon of the coconut oil in a 10-inch or larger skillet over medium-high heat. Place a wrap in the skillet and cook for 2 to 3 minutes on each side, until it begins to brown; repeat three more times, adding 1 teaspoon of coconut oil to the pan each time a new wrap is cooked. Set the wraps aside and preheat the oven to 450°F.

6

Finish making the filling: Heat the 1 tablespoon of coconut oil in a 10-inch or larger sauté pan over medium heat for 1 to 2 minutes. Add the spinach and sauté for 2 minutes. Add the hard-boiled eggs to the pan and stir to combine; leave over the heat just long enough to warm them up, then set aside.

7

To assemble, lay a wrap on a flat surface and fill with 1 slice cheddar cheese and ¼ to ⅓ cup of the egg and spinach mixture. Fold the sides of the wrap over the filling, overlapping the ends, and spear with a toothpick to secure; repeat 3 more times with remaining wraps, then place all 4 wraps on a sheet pan and bake for 3 to 4 minutes to melt the cheese.

8

To serve, place a wrap on a plate, garnish with a cherry tomato, 2 tablespoons of pico de gallo, and 1 lime quarter. Store leftover wraps and pico de gallo in separate airtight containers in the refrigerator for up to 4 days.

Category

Ingredients

Ingredients
For the Wraps
 2 cups fresh spinach
 1 ½ tsp chia seeds
 ½ tsp kosher salt
 ½ tsp garlic powder
 ½ tsp onion powder
  tsp xanthan gum
 ½ cup water, warned
For the Pico de Gallo
 1 tsp lime juice
 ¼ tsp kosher salt
For the Filling
 3 qts water
 1 tbsp kosher salt
 2 cups fresh spinach
For Garnish
 optional: cilantro, onion, and jalapenos
Special Equipment
 Toothpicks

Directions

Directions
1

Make the dough for the wraps: In a food processor, combine the spinach, pork rinds, almond flour, coconut flour, chia seeds, psyllium husk powder, salt, garlic powder, onion powder, xanthan gum, and cayenne pepper. While pulsing, slowly add the water until a dough forms. Remove the dough from the food processor and knead on a greased flat surface for 1 to 2 minutes, until a smooth dough ball forms. Coat the inside of a bowl with cooking spray, then place the dough in the bowl, cover with plastic wrap, and place in the refrigerator for 1 hour to chill.

2

To prepare the pico de gallo: Combine the tomatoes, red onion, lime juice, and salt; refrigerate until serving time.

3

To hard-boil the eggs for the filling, bring the water to a boil in a 5-quart saucepan over high heat. Add the vinegar and salt and stir until the salt dissolves. Add the eggs one at a time, then set a timer for 10 minutes. When the timer goes off, remove the eggs from the water and place in an ice bath for 3 to 4 minutes. Remove the shells, then roughly chop the eggs; refrigerate the chopped eggs until Step 6.

4

After the dough has chilled, coat a flat surface with cooking spray and place the dough ball on the greased surface. Press down to flatten, cover with parchment paper, and roll out with a rolling pin until it is ¼ inch thick. Remove the parchment and cut out four 9-inch circles using a 9-inch sauté pan or cake pan as a guide.

5

Heat 1 tablespoon of the coconut oil in a 10-inch or larger skillet over medium-high heat. Place a wrap in the skillet and cook for 2 to 3 minutes on each side, until it begins to brown; repeat three more times, adding 1 teaspoon of coconut oil to the pan each time a new wrap is cooked. Set the wraps aside and preheat the oven to 450°F.

6

Finish making the filling: Heat the 1 tablespoon of coconut oil in a 10-inch or larger sauté pan over medium heat for 1 to 2 minutes. Add the spinach and sauté for 2 minutes. Add the hard-boiled eggs to the pan and stir to combine; leave over the heat just long enough to warm them up, then set aside.

7

To assemble, lay a wrap on a flat surface and fill with 1 slice cheddar cheese and ¼ to ⅓ cup of the egg and spinach mixture. Fold the sides of the wrap over the filling, overlapping the ends, and spear with a toothpick to secure; repeat 3 more times with remaining wraps, then place all 4 wraps on a sheet pan and bake for 3 to 4 minutes to melt the cheese.

8

To serve, place a wrap on a plate, garnish with a cherry tomato, 2 tablespoons of pico de gallo, and 1 lime quarter. Store leftover wraps and pico de gallo in separate airtight containers in the refrigerator for up to 4 days.

Keto Breakfast Wraps With Pico De Gallo

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