Description

A quick, keto-friendly breakfast wrap using sturdy romaine lettuce leaves instead of tortillas, filled with fluffy eggs, melted cheddar cheese, and optional toppings like bacon or avocado.

Ingredients

Scale

2 large eggs
1 teaspoon butter or olive oil
2 tablespoons shredded cheddar cheese
Salt and black pepper to taste
1 tablespoon heavy cream or milk (optional)
1 head romaine lettuce (large, sturdy leaves)
2–3 slices thinly sliced cucumber (optional)
1 teaspoon hot sauce or salsa (optional)
2 strips bacon, cooked and crumbled (optional)

Instructions

Wash romaine lettuce heads and pat them completely dry. Remove the thick woody stem from the bottom of each leaf to make rolling easier.
Heat a small non-stick skillet over medium-low heat and add butter or oil.
Crack eggs into a bowl, add salt, pepper, and heavy cream (if using). Whisk vigorously until uniform in color.
Pour eggs into the skillet. Let sit for 10 seconds, then gently push edges toward the center with a spatula to create curds.
When eggs are about 70% cooked and still slightly runny on top, sprinkle shredded cheese over one half of the egg circle.
Turn off the heat. The residual heat will melt the cheese. Add bacon or ham now if desired.
Place a large lettuce leaf on a cutting board or plate. Spoon the egg and cheese mixture onto the bottom third of the leaf.
Add cucumber or hot sauce if using. Fold the bottom of the leaf up over the eggs, fold in the sides, and roll tightly.
Serve immediately while eggs are warm and lettuce is crisp.

Notes

Ensure lettuce is completely dry to prevent soggy wraps. Do not overcook eggs; they will continue cooking from residual heat. If meal prepping, store egg filling separately from lettuce and assemble fresh.

Prep Time: 2 minutes
Cook Time: 3 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 220
Sugar: 1
Fat: 17
Carbohydrates: 3
Fiber: 1
Protein: 14

Keywords: low-carb, keto, breakfast wrap, egg wrap, lettuce wrap, quick breakfast, gluten-free, high protein