Kale Burrito Wrap

Kale Burrito Wrap


If you’re sporting muscular ambitions, you shouldn’t limit eggs to the morning.

Despite their cholesterol content, they’re an all-day food packed with nutrition and will help boost the size of your muscles.


  • 2 kale leaves, stems removed
  • 2 short cut bacon rashers
  • 2 eggs
  • 1/4 avocado
  • 1 tbsp olive oil
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • Pinch of salt


  1. Preheat the oven to 180C
  2. Wrap the garlic in aluminium foil with a spot of oil and a pinch of salt and bake in the oven for 20 minutes, until soft.
  3. Next, drizzle a little oil into a frying pan over high heat and cook the bacon for 2-3 minutes each side, then remove and set aside.
  4. In a small bowl, whisk the eggs and pour into the frying pan. Swirl the eggs to spread evenly over the pan then loosen underneath with a spatula. Cook for 1 to 2 minutes and then roll up and remove from the pan.
  5. In another small bowl, combine the tahini and lemon juice then squeeze in the garlic from the skin. It should be squishy and almost like a puree. Mix until combined
  6. Refrigerate all ingredients overnight.
  7. In the morning, overlap two kale leaves, layer with the rolled-up egg, top with bacon and then the avocado. Drizzle over the tahini sauce. Tuck in the ends then roll up into a neat burrito.

About the Author

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Paul Stokes BSc (Hons) is a Certified Personal Trainer, Accredited Sports Nutritionist, qualified Exercise to Music Instructor, Precision Nutrition coach, Massage Therapist and teaches 8 of the Les Mills Group Exercise programs.

He currently works in the Oil & Gas industry as a Wellness Coach, imparting his vast knowledge and experience to improve the quality of life of several hundred offshore workers.

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