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Mexican Style Breakfast Wraps

Mexican Style Breakfast Wraps
5 from 3 votes
Cuisine:Vegetarian
Prep Time:3 minutes
Cook Time:3 minutes
Total Time:6 minutes
Servings:2 servings
Calories:318kcal

Ingredients

Instructions

  • Fry the rinsed sweet corn at a high heat in just a little olive oil (be careful, sometimes they like to ‘jump’).
  • When they’re done, throw in the frozen peas so they get warm.
  • Whisk the eggs and fry them like scrambled eggs in a pan with a little olive oil.
  • In the meantime, dice the onion, chop the cilantro, zest and juice the lime, and add everything to a bowl. Add a little salt and pepper to taste.
  • Roll out the wrap and put the eggs on the bottom, layer everything else on top. Roll it up and enjoy!

Optional

  • Grill the rolled wraps in a pan for a minute – don’t let them burn! Otherwise, eat as they are!

Make it gluten-free

  • You can also pick up gluten-free wraps in selected stores. Whole Foods should definitely have it. If you are unlucky make an open sandwich with your favourite gluten-free bread instead.

NOTES

  • Tips: Coriander divides camps – if you’re a lover add some to the wraps at the end. If you’re not, don’t! It’s also delicious served with a dollop of creme fraiche or sour cream!
  • Make-ahead? Yes, prep the night before, but keep the yoghurt separate.
  • Freezable? Yes, but when re-heating them, ideally finish them off in a pan or oven so the wraps regain crispiness.
  • Please note: the nutritional data doesn’t include the optional ingredients.

Nutrition

Nutrition Facts
Mexican Style Breakfast Wraps
Amount per Serving
Calories
318
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
165
mg
55
%
Sodium
 
650
mg
28
%
Potassium
 
328
mg
9
%
Carbohydrates
 
43
g
14
%
Fiber
 
8
g
33
%
Sugar
 
9
g
10
%
Protein
 
16
g
32
%
Vitamin A
 
827
IU
17
%
Vitamin C
 
37
mg
45
%
Calcium
 
155
mg
16
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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4 comments
  1. I’m surprised to see that there’s no caution about GMO corn and soy, and no recommendation to use organic beans and grains, since they’re all sprayed with glyphosate. Vegan is great, but what good is it if you’re eating toxins?

    1. It’s a very good point to use organic when affordable, yes! Agreed 🙂

  2. Hi,
    Instead of scrambled eggs, would scrambled tofu have as much protein?

    1. Hi Tracy! Gram for gram tofu doesn’t have quite as much protein as eggs, but it’s really not that different and tofu is a very viable protein source indeed! And in this recipe it would work perfectly as a replacement. I look forward to hearing how it goes!