Description
This Southwestern Breakfast Burrito uses taco seasoned roasted acorn squash to give it a sweet and spicy flavor! Gluten-free, protein-packed and perfect for busy mornings!
Ingredients
- 1 Medium (about 1 1/2 Lb. Size) Acorn Squash
- 2 teaspoons Olive Oil
- 1-½ teaspoon Taco Seasoning
- 4 strips Bacon
- 1 cup Liquid Egg Whites (or About 8 Egg Whites)
- 4 Flatout Gluten Free OR Light Flatbread Wraps
- 6 Tablespoons Salsa Of Choice
- 1 Large Avocado, Sliced
- Cilantro, Roughly Chopped
- Pinch Of Salt
Preparation
Preheat oven to 400ºF and line a baking sheet with tinfoil.
Slice squash in half and scoop out seeds. Rub with oil and taco seasoning. Bake until soft and fork tender, about 40–45 minutes. Let cool for 10–15 minutes, or until cool enough to handle.
While squash cooks, heat a large pan on medium heat and cook bacon until golden brown and crispy, flipping once. Transfer to a paper-towel-lined plate and press out the excess oil. Discard any excess bacon fat from the pan, but leave enough to cook the egg whites.
Keep the pan on medium heat and add liquid egg whites. Cook until they look fluffy and set. They firm up a lot as the cook, so don’t overcook them. Transfer to a cutting board and roughly chop them.
Scrape the squash out of the skin into a large bowl and use a fork to mash it until smooth. Spread mashed squash all over each wrap, followed by 1 1/2 tablespoons salsa. Lay 1 bacon strip down the edge of the wrap horizontally, followed by chopped egg whites. Finally, place sliced avocado on top.
Sprinkle with a little bit of cilantro and a pinch of salt. Roll the sides in first, and keep them tucked in tight while you roll the wrap up lengthwise. Devour!
