Curried Vegetable Breakfast Crunchwraps to kick your brunch plans up a notch. Crunchy tortillas full of flavor, they’re much better than those plain-old breakfast wraps.
Ingredients
38"Low-Carb or Whole Wheat Tortillas*
2cupsSpinach, 60g
2largeEggs
¼cupWhite Beans, Canned or Cooked from dry , 45g
½cupZucchini, Chopped, 62g
½tspOlive Oil
¼cupRed Onion, Chopped, 40g
1tspGarlic, Minced, 1 clove
¼cupTomato, Diced, 50g
2tspCurry Powder
½tspTurmeric, Ground
½tspRed Chili Powder
¼tspCayenne Pepper, Ground
¼tspCumin, Ground
¼tspCinnamon, Ground
¼tspSalt
¼tspBlack Pepper
Instructions
Cook spinach and ¼ cup water in skillet on medium heat for 2 minutes until wilted. Season with salt and pepper. Set aside.
Whisk egg and 1 Tbsp water and scramble on medium-low, folding every now and then until fluffy, about 2 minutes. Set aside.
Heat oil and fry onions and garlic for 3 minutes until tender.
Stir in diced tomatoes and spices, and ⅓ cup water. Cook for 2-3 minutes till spices are fragrant. Sprinkle salt and pepper.
Add zucchini and cook for 2 minutes until tender.
Add scrambled eggs and beans, stir, bring to simmer and cook for 1 minute until liquid thickens and everything is warmed through.
Microwave tortillas for 15 seconds and lay on work surface.
Place ⅓ spinach and curry on middle of a tortilla, leaving 1½” border all around. Fold edges of tortilla toward center, creating pleats.
Lightly spray medium-high heated skillet with cooking spray and place wraps seam down. Brown for 30 seconds, flip, and repeat.
Serve with sour cream or salsa!
Notes
Nutrition value is calculated with Low-Carb tortillas recommended below. Add 50 calories each for Whole Wheat Tortillas.