A Delicious, Plant-Based Twist On Traditional Breakfast Wraps, With Savory, Smoky Carrot “Bacon,” Scrambled Eggs, And Fresh Veggies All Wrapped In A Warm Tortilla – A Healthy, Flavorful Start To Your Day!
These Carrot “Bacon” Breakfast Wraps are a fun and tasty alternative to traditional bacon wraps. I decided to make them because I wanted to create a breakfast that’s packed with flavor but also plant-based and lighter than the usual greasy bacon.
The carrot “bacon” adds a smoky, savory crunch that mimics the traditional bacon flavor, while the scrambled eggs and fresh veggies round out the wrap perfectly. My family loves them because they’re quick to make, full of flavor, and offer a healthier spin on a breakfast favorite. Whether you’re looking for a satisfying vegan breakfast or just want to try something new, these wraps are sure to become a hit!
Questions I Often Get Asked About This Recipe
Q: How do you make carrot “bacon”?
A: To make carrot “bacon,” thinly slice the carrots into long strips (you can use a vegetable peeler or mandolin), toss them in olive oil, liquid smoke, maple syrup, and seasonings, and then bake them until they’re crispy. The result is a savory, crispy alternative to traditional bacon!
Q: Can I make the carrot “bacon” ahead of time?
A: Yes! You can make the carrot “bacon” ahead of time and store it in the fridge for up to 3 days. Just reheat it in the oven or microwave when you’re ready to assemble the wraps.
Q: Can I use tofu or tempeh instead of scrambled eggs?
A: Absolutely! You can use scrambled tofu or tempeh for a completely plant-based version of these wraps. Just season them with a little turmeric, nutritional yeast, and black salt for an egg-like flavor.
Q: Can I add other vegetables to the wrap?
A: Yes! You can add sautéed spinach, bell peppers, onions, or avocado for extra flavor and nutrition. Customize the wraps to your taste!
Q: Can I use a gluten-free tortilla?
A: Yes! Simply substitute the regular tortilla with a gluten-free tortilla to make the wraps gluten-free.
What You Need to Make Carrot “Bacon” Breakfast Wraps
For the Carrot “Bacon”:
- 2 large carrots, peeled and thinly sliced into long strips
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
For the Wraps:
- 4 large flour tortillas (or gluten-free tortillas if needed)
- 4 large eggs (or scrambled tofu for a vegan version)
- 1/4 cup shredded cheese (optional, use vegan cheese for plant-based)
- 1/4 cup fresh spinach (optional)
- 1/4 cup diced avocado (optional)
- Fresh salsa or hot sauce (optional, for serving)
How to Make Carrot “Bacon” Breakfast Wraps
1. Make the carrot “bacon”:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Using a vegetable peeler or mandolin, thinly slice the carrots into long strips. In a large bowl, toss the carrot strips with olive oil, maple syrup, liquid smoke, smoked paprika, garlic powder, salt, and pepper. Spread the carrots in a single layer on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through, until they’re crispy and golden brown. Set aside.
2. Scramble the eggs:
While the carrot “bacon” is baking, scramble the eggs in a non-stick skillet over medium heat until they’re fully cooked and soft. For a vegan version, scramble tofu with a little turmeric, nutritional yeast, and black salt to mimic the flavor of eggs. Set aside.
3. Assemble the wraps:
Heat the tortillas in a dry skillet or microwave until they’re warm and pliable.
Lay each tortilla flat and spoon some scrambled eggs in the center. Top with carrot “bacon,” spinach, avocado, and cheese (if using). Add fresh salsa or hot sauce for an extra kick.
4. Wrap and serve:
Fold in the sides of the tortilla and roll it up tightly, securing the filling inside. Serve immediately while the wrap is warm and the cheese (if using) is melted.
Tips
- For extra crunch: Toast the wrapped tortillas in a skillet for 1-2 minutes on each side to make them crispy.
- Add extra flavors: Add a sprinkle of nutritional yeast or a drizzle of tahini for extra flavor and creaminess.
- For a smoky twist: Add a pinch of smoked salt or chipotle powder to the scrambled eggs for a deeper smoky flavor.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “These Carrot ‘Bacon’ Breakfast Wraps are so good! The carrot bacon has the perfect smoky flavor, and the wrap is so satisfying. My family loved them!”
🌟🌟🌟🌟 Rachel S. – “What a great twist on a breakfast wrap! The carrot bacon is so flavorful, and the eggs are perfectly scrambled. I love how customizable these wraps are.”
🌟🌟🌟🌟🌟 Sophie W. – “These wraps are amazing! The combination of carrot bacon and scrambled eggs is so delicious, and the avocado adds the perfect creaminess. Will definitely make these again!”
🌟🌟🌟🌟 Emma B. – “I was skeptical about carrot bacon, but it’s incredible! These wraps are so flavorful, and I love the idea of making a healthier breakfast option that’s still so satisfying.”
🌟🌟🌟🌟🌟 Jessica H. – “These Carrot ‘Bacon’ Breakfast Wraps are a hit in our house! The smoky carrot bacon and scrambled eggs make the perfect combo, and the wrap is so filling. Highly recommend!”
Printable Recipe
Carrot “Bacon” Breakfast Wraps
These Carrot “Bacon” Breakfast Wraps are a delicious plant-based twist on a classic breakfast, featuring smoky carrot bacon, scrambled eggs, and fresh toppings wrapped in a warm tortilla.
Ingredients
- For the Carrot "Bacon":
- 2 large carrots, peeled and thinly sliced into long strips
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- For the Wraps:
- 4 large flour tortillas (or gluten-free tortillas if needed)
- 4 large eggs (or scrambled tofu for a vegan version)
- 1/4 cup shredded cheese (optional, use vegan cheese for plant-based)
- 1/4 cup fresh spinach (optional)
- 1/4 cup diced avocado (optional)
- Fresh salsa or hot sauce (optional, for serving)
Instructions
1. Make the carrot “bacon”:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Using a vegetable peeler or mandolin, thinly slice the carrots into long strips. In a large bowl, toss the carrot strips with olive oil, maple syrup, liquid smoke, smoked paprika, garlic powder, salt, and pepper. Spread the carrots in a single layer on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through, until they’re crispy and golden brown. Set aside.
2. Scramble the eggs:
- While the carrot “bacon” is baking, scramble the eggs in a non-stick skillet over medium heat until they’re fully cooked and soft. For a vegan version, scramble tofu with a little turmeric, nutritional yeast, and black salt to mimic the flavor of eggs. Set aside.
3. Assemble the wraps:
- Heat the tortillas in a dry skillet or microwave until they’re warm and pliable.
Lay each tortilla flat and spoon some scrambled eggs in the center. Top with carrot “bacon,” spinach, avocado, and cheese (if using). Add fresh salsa or hot sauce for an extra kick.
4. Wrap and serve:
- Fold in the sides of the tortilla and roll it up tightly, securing the filling inside. Serve immediately while the wrap is warm and the cheese (if using) is melted.
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If You Enjoyed This Recipe, Please Share!
If you loved these Carrot “Bacon” Breakfast Wraps, please share them with your friends and family! They’re the perfect way to enjoy a savory, plant-based breakfast, and I’m sure everyone will love them. Share it on social media and tag me – I’d love to see how your wraps turn out!
