Bacon, Egg and Cheese Breakfast Burrito

1.) Preheat oven to 375 Degrees F. Line an oven safe pan with aluminum foil and evenly add your bacon to it without them touching. Make sure it’s a pan that has raised edges so not bacon grease can fall off the pan into your oven.
2.) Add your bacon to the oven for 15-17 minutes or until your level of “doneness”. Add bacon to paper towels to help them crisp up.
3.) While your bacon is cooking, make your eggs by preheating a stove top pan to a 5/10 heat. Add your egg whites and large egg. As it starts to cook, slowly move your eggs around with your spatula. Now add your sea salt, black pepper and fresh chopped cilantro/parsley. Continue to scramble.
4.) Lastly, while your eggs are still a little runny, add your 2% mexican cheese and scramble all together. You want to make sure you don’t overcook your eggs. They are done when the excess moisture is gone from the pan but the eggs are still wet.
5.) Now it’s time to put together the burrito. I want to preface when putting together the burrito that the lavash is really delicate so you will want to be quick with adding all your ingredients and then rolling it up. Why? Because the side getting all the ingredients added to it will start to get a tad bit wet/soggy from those ingredients and the longer your take, the more wet it will get thus making it hard to wrap without ripping it.
6.) Lay your lavash down long ways aka in front of you as if you had the horizontal view on your phone. Add your avocado, then your roasted red peppers, bacon, eggs, potatoes and then sriracha. Fold over the outside edges of the lavash and then roll into a burrito. Please see video for what I mean.
7.) Repeat this process for your other wrap. Add to your air fryer and spray tops with non stick butter spray. Air fry on 400 degrees F for 6-8 minutes flipping about 4-5 minutes in once you see the tops super golden. Once done, carefully slice in half and enjoy!