Southwestern Breakfast Burrito

Stuffed with the goodness of roasted acorn squash for a sweet flavor and toasted cashews for a nutty meaty chew, add classic taco spice and you have a flavorful and filling breakfast to go that’s gluten free, protein packed and perfect for busy mornings!

INGREDIENTS

1 Medium acorn squash (about 1.5 lbs)

2 tsp Olive oil

1 1/2 tsp Taco seasoning (I use this one)

½ cup toasted cashews

1 Cup Liquid egg whites (or about 8 egg whites)

4 Flatout Gluten Free OR Light Flatbread Wraps

6 Tbsp Salsa, of choice

1 Large avocado, sliced

Cilantro, roughly chopped

Pinch of salt

INSTRUCTIONS

Preheat your oven to 400 degrees and line a baking sheet with tinfoil.

Slice the squash in half and scoop out the seeds. Rub it with the oil, and the the taco seasoning.  Bake in the preheated oven until soft and fork tender, about 40-45 mins. Let cool for 10-15 minutes, or until cool enough to handle.

While the squash cooks heat a large pan on medium heat and cook the 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 in the 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 up until smooth.

Spread 1/4 of the mashed squash all over 1 of the wraps, followed by 1 1/2 Tbsp of salsa.  Lay one bacon strip down the edge of the wrap horizontally followed by 1/4 of the chopped egg whites. Finally, place 1/4 of the 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.