Low Fodmap Breakfast Burrito

Healthy Low Fodmap Breakfast Idea

This healthy low fodmap breakfast burrito is a quick and easy meal option with a unique twist on the traditional breakfast burrito. A perfect way to use up some left over bacon!

What Are FODMAPS?

Prior to being diagnosed with IBS several years ago I would’ve had no idea what a diet low in “FODMAPS” was. FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. Each of these are carbohydrates found in grains, dairy, fruit, vegetables, and sweeteners that are poorly absorbed by the small intestine in certain individuals.

Although I can typically get away with simply eliminating gluten and dairy, and eating an overall “clean” diet, when I have an IBS flareup many of my usual go to foods become off limits.

Goodbye Onion And Garlic

This unfortunately includes onion and garlic. ONION AND GARLIC! I cook with both of these almost daily. They are absolutely delicious and add so much flavor to any dish. Eliminating these has proven to be quite challenging, but not impossible. I’ve been discovering new ways to cook up our family’s favorites and swapping out the usual for something new here and there.

Low Fodmap Breakfast Burrito

One of these new creations happens to be a twist on the classic breakfast burrito. I didn’t think I’d ever be able to enjoy an egg burrito without salsa, but it turns out I was wrong! In an effort to use some kind of sauce (I’m a dipper for sure) I decided to try a little chipotle lime mayonnaise and was pleasantly surprised. It was amazing!

Ingredients

• 1 yellow corn tortilla (or any gluten free tortilla or wrap)
• 1/4 medium sized avocado (thinly sliced)
• 2 slices cooked bacon
• 1 egg
• 1/2 Tbsp coconut oil
• salt and pepper to taste
• 1/4 cup sliced grape tomatoes
• 1-2 tsp chopped cilantro
• 1 Tbsp mayo (homemade or Sir Kensington’s/ Primal Kitchen are my favorites)
• nice squeeze of fresh lime juice
• generous sprinkle of chipotle pepper powder

Directions

1. Heat half of coconut oil over medium heat.
2. Add egg to pan and sprinkle with salt and pepper. Cook to your liking.
3. Remove egg and add the remaining coconut oil to the pan while turning up the heat to medium/high.
4. Heat tortilla and flip until both sides are nice and golden and the tortilla has a slight crunch to it.
5. Add chipotle lime mayo ingredients together (mayo, lime juice, and chipotle powder) and stir to combine.
6. Assemble your Low FODMAP Breakfast Burrito: egg, bacon, tomato, avocado, drizzle of mayo, and top with cilantro. Enjoy!