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The two pieces of Pineapple Cottage Breakfast Burritos, two pieces of pineapple and two mint leaves are on the chopping board on a towel on the blue table with salt #tortilla wraps #spinach | hurrythefoodup.com

Pineapple Cottage Breakfast Burrito

Course: Breakfast, Lunch, Mains
Cuisine: Hipster, Indian
Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 395kcal
Print Recipe


  • 2 wraps ( we recommend wholegrain when possible)
  • 2 handfuls spinach (roughly torn)
  • 5 oz low fat cottage cheese (5oz = 160g)(feel free to use regular cottage cheese if you prefer)
  • 5 oz pineapple rings (5oz = 160g)(tinned or fresh)
  • 1 large avocado
  • 1 handful peas (frozen is fine)
  • 5 leaves mint, fresh (chopped)
  • black pepper
  • salt


  • Put the peas in a bowl and cover with hot water. Leave to stand for a few minutes and drain.
  • Chop the mint leaves.
  • Now, add the avocado flesh in with the peas, mint, salt, black pepper and mash it all together.
  • Fold the tortilla wraps in half and pop into a toaster til just starting to brown on the outside – they’ll go a bit crisp but the inside is still soft. You can also give them a quick fry in a pan (no oil) or a quick blast in a microwave.
  • Unfold the tortillas onto a plate, spread half the avocado mix and half the cottage cheese on one side, top with the spinach and pineapple and fold back over.
  • Enjoy!



Calories: 395kcal | Carbohydrates: 45g | Protein: 16g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 605mg | Potassium: 806mg | Fiber: 11g | Sugar: 15g | Vitamin A: 3033IU | Vitamin C: 25mg | Calcium: 179mg | Iron: 3mg