Carnivore-Friendly Bacon Cheeseburger Burrito

Yields: 2 large burritos
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Recipe Intensity: Medium (Requires some multi-tasking but techniques are simple.)

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Ingredients

For the Carnivore Wraps:

• 4 large eggs

• 4 oz (about 115g) full-fat cream cheese, softened

• 1/4 cup (25g) finely grated Parmesan cheese

• 1/4 tsp garlic powder (optional, for flavor)

• Pinch of salt

For the Filling:

• 1 tbsp butter or tallow

• 1 lb (450g) ground beef (80/20 blend is ideal for fat and flavor)

• 6 slices of thick-cut bacon

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• Salt and black pepper to taste

• 4 slices of your favorite melting cheese (American, cheddar, provolone, or pepper jack work wonderfully)

For Assembly:

• Additional butter or tallow for cooking the wraps

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Equipment You’ll Need

• Two medium-sized non-stick skillets (or one, if you wash it between steps)

• Mixing bowl

• Whisk

• Spatula

• Measuring spoons

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Instructions

Part 1: Crafting the Perfect Carnivore Wrap

The wrap is the cornerstone of this recipe. Unlike a flour or corn tortilla, this egg-based creation is pliable, sturdy, and entirely carnivore-approved.

1. Prepare the Batter: In a mixing bowl, combine the eggs, softened cream cheese, grated Parmesan, optional garlic powder, and a pinch of salt. Using a whisk, beat the mixture vigorously until it is completely smooth and free of any cream cheese lumps. This step is crucial for a uniform, non-tearing wrap.

2. Cook the Wraps: Heat one of your non-stick skillets over medium heat. Add a small pat of butter or tallow, just enough to lightly coat the surface.

3. Pour and Swirl: Pour half of the batter into the center of the skillet. Immediately lift and tilt the skillet in a circular motion to allow the batter to spread out into a thin, even circle, roughly the size of a standard tortilla (about 10-12 inches).

4. Cook to Perfection: Let the wrap cook for 2-3 minutes. You’ll know it’s ready to flip when the edges begin to pull away from the sides of the pan and the top surface looks set and matte. Carefully slide a spatula underneath and flip it. Cook for another 1-2 minutes on the second side until it’s lightly golden and firm. It should be flexible, not crispy.

5. Repeat: Transfer the finished wrap to a plate. Re-grease the skillet lightly and repeat the process with the remaining batter to create your second wrap. Set them aside.

Part 2: Building the Flavorful Filling

While your wraps are resting, it’s time to create the hearty interior.

1. Crisp the Bacon: In your second skillet, cook the bacon over medium heat until it is crispy. Remove the bacon and place it on a paper towel to drain. Do not pour out the bacon grease. This is liquid gold for cooking your beef.

2. Cook the Beef: Crumble the ground beef into the skillet with the hot bacon grease. Add the onion powder, smoked paprika, salt, and pepper. Cook, breaking up the meat with your spatula, until it is well-browned and fully cooked through. Drain off any excess grease if desired, though keeping some will add incredible flavor and moisture.

3. Crumble and Combine: Crumble or chop the cooked bacon into small pieces and stir it back into the cooked ground beef mixture. Reduce the heat to low.

4. The Cheesy Glue: Lay the slices of cheese over the top of the hot meat and bacon mixture. Cover the skillet for 1-2 minutes, just until the cheese is fully melted and gooey. Stir everything together until the cheese is evenly distributed, creating a cohesive, deliciously cheesy filling.

Part 3: The Grand Assembly

This is where the magic happens. The goal is a tight, secure burrito that won’t fall apart in your hands.

1. Lay the Foundation: Place one carnivore wrap on a clean, flat surface.

2. Pile on the Filling: Spoon half of the cheesy beef and bacon mixture onto the lower third of the wrap, shaping it into a rough log or rectangle, but leave a 1-inch border at the bottom and sides.

3. Fold and Roll:

   • Fold the Bottom: Gently fold the bottom edge of the wrap up and over the filling, tucking it snugly underneath.

   • Fold the Sides: Fold the left and right sides of the wrap inward, over the filling.

   • Roll it Up: Keeping it tight, roll the entire bundle upwards, away from you, until the burrito is completely sealed. The cheese in the filling will act as a glue to help hold its shape.

4. Optional Seam-Searing: For an extra-sturdy seal and a beautiful finish, you can place the burrito seam-side down back into the warm (but not hot) skillet for 30-60 seconds. This will lightly “weld” it shut.

5. Repeat: Assemble the second burrito with the remaining wrap and filling.

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Serving & Storage

Serving: Serve your Carnivore Bacon Cheeseburger Burrito immediately, while the cheese is still gloriously molten and the wrap is warm and soft. It’s a complete meal in your hand.

Storage: Leftover burritos can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over low heat to warm through without making the wrap tough. Microwaving is not recommended as it can make the wrap rubbery.

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Nutrition Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients used.)

Serving Size: 1 burrito
Calories: ~1,150
Total Fat: 95g
Saturated Fat: 42g
Cholesterol: 495mg
Sodium: ~1,400mg
Total Carbohydrates: 4g
Dietary Fiber: 0g
Sugars: 2g
Protein: 68g

A Note on Nutrition: This recipe is intentionally designed to be high in fat and protein with virtually zero carbohydrates, aligning with the principles of a carnivore or ketogenic diet. It is incredibly satiating and provides a powerful source of energy. As always, adjust portion sizes and ingredients like salt and cheese types to meet your specific dietary needs. Enjoy the pure, uncomplicated power of meat