Breakfast Burritos Made With Aldi's Gluten Free Wraps

Gluten Free Breakfast Burritos

Have you been to Aldi’s recently? 

Their gluten free section is phenomenal.   I guess I shouldn’t really call it a “gluten free section” since the products are interspersed throughout the store mingling in with the other groceries. 

So I’ll rephrase it …  Aldi’s gluten free line is PHENOMENAL.

They’ve got all sorts of mixes, including corn bread, pizza crust, yellow cake mix and brownies just to scratch the surface.  There’s pasta with shapes including fusilli, penne and spaghetti.  There’s frozen food items like ravioli, lasagna and pancakes.  They’ve got a cracker and cookie line and their own line of gluten free breads.  

And it’s all much cheaper than most other products out there.

Today I was excited to stumble upon their gluten free wraps.  They’re very large with each measuring in at around 9 inches.  Before now I had been using Mission’s corn tortillas but there’s only so much you can do with their smaller size so I was limited to quesadillas, tacos or taquitos.

Today we conquer the burrito.  The breakfast burrito that is.

 

Breakfast Burritos

Prep time: 10 min

Cook time: 30 min

Servings: 2

Ingredients

• (2) 9 inch gluten free wraps (I used Aldi’s)
• ½ potato, peeled and diced
• ½ yellow onion, peeled and diced
• ½ red bell pepper, peeled and diced
• 1 tsp olive oil
• 2 strips apple wood smoked bacon
• 2 eggs
• 1 tbsp heavy cream
• 1 tbsp butter
• 2 slices pepper jack cheese
• 1 ounce cheddar cheese, grated
• salt and pepper

Video Tutorial: 

Instructions

1. To make the hash, saute the potato, onions and red peppers together in the olive oil with some salt and pepper just until tender then set aside to cool.
2. Slice each strip of bacon in half then pan fry until crispy and drain on paper towels.
3. Scramble the eggs then add them to a nonstick pan over a medium low heat with the butter then add the heavy cream and some salt and pepper and cook them low and slow stirring frequently until the eggs are just set.
4. To assemble the burritos warm the wraps on a dry medium heat skillet for 15 seconds per side to make them more pliable.
5. Add a slice pepper jack cheese to the bottom third of the wrap and scatter a little grated cheddar over the rest of the surface to act as a glue once these are folded and grilled.    
6. Add half the hash then top with half the eggs, two half strips of bacon and a little more cheddar cheese.
7. To roll it up, start with a fold on the bottom then fold in the sides and continue to roll.
8. You can either eat them as is or place the burritos onto a hot grill pan for about a minute per side so the cheese will melt and glue the burrito together.  Slice it in half and serve.

Notes: 

• To freeze these I like to individually wrap them in plastic wrap then foil.
• To reheat in the microwave, unwrap the burrito and place it onto a microwave safe plate then microwave on high for 2 minutes.  Flip it over and microwave for 30 seconds on the second side.