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Cauliflower Tortilla Breakfast Wrap

A low-carb breakfast wrap made with homemade cauliflower tortillas, filled with scrambled eggs, cheese, and veggies for a satisfying start to the day.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 wraps
Course: Breakfast, Brunch
Cuisine: Keto, Low-Carb
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower Tortillas
  • 1 medium head cauliflower riced
  • 2 large eggs lightly beaten
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Wrap Filling
  • 4 large eggs scrambled
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced bell peppers
  • 1/4 cup chopped spinach

Equipment

  • Food Processor
  • Baking Sheet
  • Parchment Paper
  • Nonstick Skillet

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a food processor, pulse cauliflower into rice-sized pieces. Microwave for 5 minutes, then squeeze out excess moisture with a clean towel.
  3. Mix cauliflower rice with eggs, mozzarella, salt, and pepper. Form 4 round tortillas on the prepared baking sheet.
  4. Bake for 15–18 minutes until firm and lightly golden. Carefully remove and let cool.
  5. Prepare scrambled eggs and sauté bell peppers and spinach lightly in a skillet.
  6. Assemble the wraps by filling each tortilla with scrambled eggs, cheese, and veggies. Fold and serve warm.

Notes

These cauliflower tortillas can be made ahead and stored in the fridge for up to 3 days or frozen for longer storage. Perfect for meal prep!