What to do with all them leftovers? Build a Thanksgiving breakfast burrito, that’s what.  Besides, all the big players will be there – potatoes (who cares if they’re mashed) and protein (gobble gobble) – you simply doctor things up by tossing in eggs, bacon and avocado. But really, roll with whatever you’ve got. Lots of extra green beans or Brussels? Awesome. Tuck them in and cut back on the turkey. Looking for some heat? Throw in some pickled jalapeños. Just be creative and roll it tight! Happy Thanksgiving  from all of us at La Tortilla Factory.


4 strips of bacon

3 eggs, beaten

sea salt and freshly ground black pepper

2 cups leftover turkey, shredded

1 cup mashed potatoes

2 Extra Virgin Olive Oil Whole Grain White SoftWraps

1/2 cup shredded light sharp cheddar cheese

1 avocado, cubed

1/4 cup salsa

1/4 cup cilantro, chopped


Heat a large frying pan over medium heat and add bacon. Cook for 4-5 minutes, flipping 2-3 times, until bacon is crisp. Transfer bacon to a paper towel-lined plate and drain off all but 1 teaspoon of the bacon fat. Return pan to the stove.

Season the eggs with salt and pepper and pour into the pan. Continuously scrape along the bottom of the pan with a spatula until the eggs have just set. Spoon onto a plate.

Heat the turkey and mashed potatoes in a microwave for 45 seconds (you could also heat in the pan until just warmed through). Place the SoftWraps on a plate and microwave for 30 seconds.

Lay one SoftWrap on a cutting board and spread half of the mashed potatoes, leaving a 1-inch border. Crumble half the bacon and sprinkle half the cheddar on top of the potatoes. Lay a strip of half the scrambled eggs down the middle of the tortilla, again leaving a 1-inch border at the ends. Top that strip with half the turkey, half the avocado cubes, half the salsa and half the cilantro.

Fold the tortilla over the strip of turkey, and use your hands to mold the tortilla around the ingredients, gently pulling the tortilla back on itself to tighten and encase the eggs and turkey. Fold the two edge ends in over on the mound, and continue rolling the burrito, shaping it with your hands as you go.

Place burrito seam side down and cut in half.

Makes 2 burritos / Serves 4

Calories: 480 | Total fat: 28 grams | Total carbohydrates: 28 grams | Dietary fiber: 10 grams | Protein: 35 grams

turkey breakfast burrito V