Gluten Free Breakfast Burrito with Homemade Tortilla

Most people are amazed that you can make a better gluten free tortilla better than you can buy anywhere. The ingredients are nothing you would most likely expect. I use my gluten free naan recipe and omit the baking soda. This way they are not puffy like flatbread, yet remain soft so that you can easily roll them. You can make the dough in advance, keep shredded cheese on hand and any other ingredients you’e like to add. Then in the morning, you just pat out the dough and fry in about one minute. Now, there is no excuse to skip a protein filled breakfast with this delicious gluten free breakfast burrito. Enjoy!


Gluten Free Breakfast Burrito with Homemade Tortilla


Yield: Makes 7 - 10 tortillas

Gluten Free Breakfast Burrito with Homemade Tortilla

A gluten free breakfast burrito recipe using my 5-star gluten free tortilla recipe. I'd give them 10 stars, if I could. I nearly cried when I first tried them.


  • 1 recipe Gluten Free Naan (Indian Flatbread), omitting baking powder
  • 2 large beaten eggs, per burrito
  • Grated cheddar cheese (Daiya brand for dairy-free) (optional)
  • Diced tomatoes (optional)
  • Chopped onion (optional)
  • Diced bell pepper, any color (optional)
  • Gluten free bacon (optional) (Hormel Black Label or Applegate Natural)
  • Gluten free hot sauce or chipotle sauce (optional) (I use Bufalo Chipotle Salsa - it's sweet & spicy)
  • Salt & pepper, to taste


  1. Make the Gluten Free Naan Recipe as instructed in the directions at the above link except omit the baking powder.
  2. Place a sheet of plastic wrap or parchment paper on a smooth surface. (Plastic melts easily if you get it on the hot skillet, but it is easier to peel away from the dough.) Preheat a 10 - 12-inch skillet over medium heat.
  3. Scoop 1/4 to 1/3 cup of dough out onto the plastic or parchment sheet and sprinkle the top with about 1 - 2 teaspoons potato or cornstarch. Pat the dough out as thin as possible or use a starch dusted rolling pin.
  4. Lift the rolled dough using the plastic or parchment sheet and place it in the preheated skillet. (Be sure to tuck any long plastic wrap behind your hand/fingers.) Fry it on each side for 30 to 60 seconds.
  5. While it is still in the skillet, rub butter or margarine on the top of the tortilla so that it remains soft (however this step is optional). To keep them warm, you may add them to a tortilla warmer, or stack them between sheets of parchment paper or aluminum foil. (I use parchment as aluminum foil can seep into hot food.)
  6. Once all of your tortillas are fried, heat some oil in the same skillet and scramble your beaten eggs.
  7. In the same skillet, you may also saute onions and/or diced bell pepper, if desired.
  8. Fill each tortilla with about 2 scrambled eggs and any desired add-ins. Fold the ends of the tortilla towards the center and turn upside down onto a plate so that it stays closed. Serve immediately.
  9. Refrigerate leftover dough to use on other mornings.


You may use other cooked meats such as cooked ground sausage, chorizo, or diced ham.

***Allergens vary in this recipe depending upon the meat, cheese and hot sauce used, if any.***

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