Super awesome breakfast quesadilla with sturdy flexible grain free tortilla wraps!!
I’ve attempted making quesadilla’s paleo style more times than I care to remember. Some of them were almost there but the tortillas themselves never really won me over. I love me some coconut crepes and they make for great wraps for fajita’s but as quesadilla’s they didn’t quite crisp up in the desired manner and they were a little to fragile for picking up once they hit the pan for a second round!
Then I spotted these incredible looking extremely versatile keto friendly wraps and just had to give them a whirl! The first round I followed the recipe exactly but the dough was far too dry. I went with it and rolled and cooked them up but they weren’t at all pliable. I increased the liquid in the second round and they worked out perfectly!!! DEEEE…LIGHTED!
I knew what I was having for breakfast the next morning!
I was even more delighted that they were perfectly fresh the next morning (and the one I held on too was perfect two days later having been kept in the fridge on a plate covered in clingfilm/saran wrap!).
Breakfast quesadilla me! Filled with scrambled egg, spinach, leftover and the last of my harissa…sad face…but there was one big happy one when I devoured these wedges on Sunday morning! Quite the late breakfast/brunch/lunch to put me in top form going to work!
Topped with a quick guacamole and a the VERY LAST of the harissa…divine! Such a simple breakfast once you have your wraps ready to go! I’m only sorry I didn’t make more of them! They crisped up beautifully in the pan and I’m super keen to find out if they’ll hold up baked in sauce for paleo enchiladas; of course I will report back!
What’s your favourite quesadilla filling? Obviously I’m thinking all things sans cheese…maybe some dairy free queso will have to happen!
Recipe lightly adapted from The Keto Diet Blog.
Paleo Breakfast Quesadilla
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: fry breakfast snack entree gluten-free grain free low-carb paleo soy-free sugar-free flax seeds egg harrissa
Ingredients (Serves 1- 2)
- 2 grain free flax tortilla wraps
- 1 tsp ghee or coconut oil
- 3 large organic eggs + 1 tsp ghee
- Handful of spinach chopped
- Pinch of Himilayan Rock Salt and Black Pepper
- 2 tbsp homemade harissa plus more for topping
- 1/2 a large ripe avocado mashed
- Dash of lime juice
- Salt and pepper to taste
- Coriander and Lime wedges to serve
Whisk together eggs with salt and pepper.
Place in a pot with melted ghee over a low to medium heat. Whisk after a minute to break up the curds..cook for 1-2 minutes more; remove from the heat while still not fully set!
Stir through chopped spinach.
Spread each tortilla with a tbsp of the harissa on one side. Place half the egg mixture in to each and fold over.
Place in a hot pan with melted ghee and cook each one (I prefer to do them one at a time but if you have a big pan you could cook them side by side!), for 2-3 minute per side or until lightly browned and crisp.
Serve immediately sliced in half (to make four wedges!) topped with quick guacamole and a little extra dollop of harissa on top!