Gluten Free Breakfast Wrap Recipe - 3 On the Go Ideas!

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Eating a gluten free breakfast is important, even when you have a busy schedule. Make a breakfast wrap recipe – we have 3 different ideas, and they’re all full of wholesome ingredients! Then, you can enjoy a delicious, nutritious, gluten free breakfast on the go! They’re freezer-friendly, customizable, and kid-friendly, too.

What if we could make eating gluten free part of healthy meal prep? Without even trying! Oh yes, it can be done, and this is a delicious idea that’s perfect for kids AND adults.

The fillings for the gluten free breakfast wraps are ingredients similar to some of our favorite morning breakfast bowls.

Balanced in healthy fats, fruit, real food based gluten free carbs, and natural sugars! They are also vegetarian, so they will hold up well longer.

Oh and because we really are big kids and what kid does not like a sweet breakfast? Haha.

Gluten free breakfast wrap recipes

*NOTES FOR VIDEO*

There are more ingredients added to each wrap so you can see what’s in them. Feel free to adjust the amount to tailor your calorie needs.

*NOTES* Just usethose leftover oats/rice for filling. No wasting here!

WRAP IDEA #1

The Perfect Parfait

This wrap has a filling ofUdis Gluten Free VanillaGranola, Greek yogurt (or coconut yogurt if you need dairy free), and raspberry preserves or jam.

BREAKFAST WRAP RECIPE #2

Chunky Monkey Oatmeal Breakfast Wrap

Peanut butter, banana, dark chocolate chips, and cooked oats with a bit of cocoa powder mixed in.

Feel free to add in nuts. Heck just throw in some of my chunky monkey trail mix for crunch.

GLUTEN FREE BREAKFAST RECIPE #3

Almond Berry Cinnamon (ABC) Rice Porridge Wrap

Cooking the rice in part coconut milk gives it a flavor similar to my original gluten free breakfast idea, coconut rice porridge. Plus, it gives the rice a little sweetness.

It’s the perfect “resistance” starch filler. Good for the gut! Then, just add some berries, cinnamon, and almond butter. BAM!

Nutrition Per Wrap will Vary. 375-435 calories Per FULL wrap.

Which breakfast wrap recipe would you try first? Or would you create your own?

I’d love more ideas, so please share yours with me in the comments section!

Grab and Go Gluten Free Breakfast Wraps (3 Ways)

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Description

Having a gluten free breakfast is important, even on a busy schedule. Make this breakfast wrap recipe so you can take one on the go!

Ingredients

Scale

3 Large Gluten Free Tortillas

3 Breakfast Wrap IDEAS:

FILLING #1

¼ to ½ cup cooked rice (best cooked with some nut milk)
2 tsp ground cinnamon
1 tbsp almond butter
1 dash ground ginger
1 tbsp honey or maple syrup
2–3 tablespoon nuts (optional)

FILLING #2

¼ cup chocolate oats, cooked (See notes for instructions)
1 tbsp peanut butter (melted)
½ medium banana
1 to 2 tablespoon dark chocolate chips
1 dash sea salt
1 to 2 tablespoon chopped nuts (optional)

FILLING #3

¼ cup gluten free vanilla granola
1 to 2 tablespoon raspberry jam or preserves
2 to 3 oz plain or vanilla Greek yogurt

For Cooking the Rice/Oats in Large Batches

½ to ⅔ cup brown or white Rice (to make 1 to 1.5 cups cooked)
½ to ⅔ cup gluten free oats (to make about 1 cup cooked)
coconut or almond milk (for cooking rice and oats)
water (for cooking rice and oats)

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Instructions

First cook your rice and oats, or you can use cooked leftovers if you have them. See notes below on how to make large batches of rice/oats.

PREP

For cooked gluten free oatmeal:After cooking, stir in chocolate chips or unsweetened cocoa. (See notes for how to cook oats)
For the cooked rice: After cooking, add in 1 teaspoon cinnamon and optional nuts.
Heat each gluten free wrap in the microwave for 10 -15 seconds to make them easier to fold.
Warm the nut butters so they melt and spread evenly on the tortillas.
Fill each tortilla with ingredients.
Start by folding up the bottom edge of each tortilla and then roll the wrap all the way.
Place each tortilla on top of a large aluminum foil square. Roll tightly, folding at the ends. Place in freezer until ready to use.
For reheating from frozen, place in toaster oven or large oven at 350 F. until thawed and warm. Check at 10 and 15 minutes so the yogurt doesn’t melt.

Notes

Rice and Oat Cooking times and Ingredients

You will need to have at least ½ cup cooked gluten free oats and rice beforehand. Leftovers from another recipe are great. Here’s how I cook larger oat/rice batches for easier meal prep

For Oats – You can cook them in a rice maker, Instant Pot, on the stove top, or microwave.

½ cup gluten free oats
½ cup water
½ cup coconut milk or almond milk.
Cook according to package directions. Cook to desired consistency. Stir in 1 tablespoon honey, 1 tablespoon cocoa powder, or 3-4 tablespoon dark chocolate chips. Add 2 tablespoon almonds/nuts if desired.

For the Rice/Brown Rice (stove-top or rice cooker)