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Introduction
This Low-Carb Breakfast Burrito with Lettuce Wrap is a healthy and tasty alternative to traditional breakfast burritos. Using large lettuce leaves instead of tortillas keeps the carbs low while still delivering all the flavors you love.
Total Prep and Cook Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
- 4 large lettuce leaves (Romaine or Bibb lettuce works well)
- 4 large eggs
- 1/2 cup diced bell peppers (red, green, or yellow)
- 1/2 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp salsa (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
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Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the diced bell peppers and onions to the skillet, cooking until softened, about 3-4 minutes.
- Crack the eggs into the skillet and scramble until fully cooked, about 3-4 minutes. Season with salt and pepper.
- Lay out the lettuce leaves on a clean surface.
- Divide the scrambled egg mixture evenly among the lettuce leaves.
- Top with diced tomatoes, shredded cheese, cilantro, and a spoonful of salsa (if using).
- Carefully roll the lettuce leaves around the filling to form a burrito.
- Serve immediately, or wrap tightly in foil or parchment paper for a portable breakfast option.
Nutritional Info (per serving)
- Calories: 180
- Protein: 12g
- Fat: 14g
- Carbohydrates: 4g
- Fiber: 2g
- Net Carbs: 2g
Special Notes
- Feel free to add cooked sausage or bacon to the egg mixture for additional protein and flavor.
- For a creamier filling, mix in a tablespoon of cream cheese or avocado.
- These breakfast burritos can be made ahead and stored in the refrigerator for up to 2 days. Reheat in the microwave for 30 seconds to 1 minute before serving.
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