Go Back
+ servings
Gluten-Free breakfast burrito

Gluten-free breakfast burrito

We're big fans of hearty, savoury breakfasts! This spectacular gluten-free breakfast burrito is jam-packed with bacon, tomatoes, avocado and scrambled eggs to give you a delicious start to your day. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Warburtons


  • 2 Warburtons Gluten Free White Wraps
  • 2 medium vine tomatoes diced
  • ¼ a small red onion peeled, finely diced
  • ½ a garlic clove peeled, grated
  • 1 tbsp fresh chopped coriander
  • 1 lime halved
  • 1 tsp olive oil
  • 2 rashers of lean back bacon
  • 1 small avocado peeled, de-stoned and diced
  • 4 medium free-range eggs
  • 2 tbsp semi-skimmed milk
  • a pinch of black pepper
  • 1 tsp unsalted butter
  • 40 g grated Cheddar cheese


  1. Make the salsa by combining the diced tomatoes, onion, garlic and coriander in
  2. a small bowl. Squeeze over the juice of half a lime and add the olive oil. Stir and set aside. Cut the other half of lime into wedges.
  3. Grill the bacon, then chop into small pieces. Meanwhile, dice the avocado.
  4. Beat the eggs with the milk in a jug and season with black pepper. Heat a small pan and melt the knob of butter, then pour in the eggs. Cook for a few minutes, stirring
  5. occasionally to create scrambled eggs. When almost ready, add the cheese and
  6. stir. Turn off the heat and allow the cheese to melt.
  7. Divide the scrambled egg between the two wraps, then top with the bacon pieces, avocado and salsa. Fold up and serve with the lime wedges on the side for squeezing over.