Ingredients
- 1 medium acorn squash about 1½ pounds
- 2 teaspoons olive oil
- 1 1/2 teaspoons taco seasoning store-bought or homemade
- 4 strips bacon
- 1 cup liquid egg whites (about 8 egg whites)
- 4 gluten-free or light flatbreads
- 6 tablespoons salsa of choice
- 1 large avocado sliced
- Cilantro roughly chopped, to taste
- Pinch of salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with foil.
- Slice the squash in half and scoop out the seeds. Rub it with the olive oil and the taco seasoning. Place squash cut-side down in the prepared pan, and bake in the preheated oven until soft and fork-tender, about 40-45 minutes. Let cool for 10-15 minutes, or until cool enough to handle.
- While the squash cooks, heat a large pan over medium heat and cook the bacon until golden brown and crispy, flipping once. Transfer to a paper-towel lined plate and press out the excess oil. Discard any excess bacon fat from the pan, but leave a tablespoon or 2 (enough to cook the egg whites).
- Keep the pan on medium heat and add in the liquid egg whites. Cook until they look fluffy and set. They firm up a lot as they cook, so don't overcook them. Transfer to a cutting board and roughly chop them.
- Scrape the cooled squash out of the skin into a large bowl, and use a fork to mash it up until smooth.
- Spread ¼ of the mashed squash all over one of the wraps, followed by 1½ tablespoons of salsa. Lay one bacon strip down the edge of the wrap lengthwise, followed by ¼ of the chopped egg whites. Finally, place ¼ of the sliced avocado on top.
- Sprinkle with a little bit of cilantro and a pinch of salt. Tuck the sides in first, and keep them tucked in tight while you roll the wrap up lengthwise. Serve immediately.
