Brunch Burrito

For those of us who can’t eat breakfast first thing, and prefer something mid morning, this would make the perfect portable brunch.

Packed with protein and good fats, as well as that delicious flavour combo of chipotle, avocado and tomato, you will be packing this up for work every day of the week!  It is slightly higher in calories than some more traditional breakfasts, but will easily keep you going until lunch with no need to snack.

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Brunch Burrito


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  • Author: Rachel Wilcock
  • Total Time: 15 minutes
  • Yield: 1 1x

Description

Packed brunch or lunch, whatever you want it to be!


Ingredients

Scale

1 tsp chipotle paste

1 egg

1 tsp rapeseed oil

50g kale

7 cherry tomatoes, halved

Β½ small avocado, sliced

1 wholemeal tortilla wrap, warmed


Instructions

  1. Whisk the chipotle paste with the egg and some seasoning in a jug.
  2. Heat the oil in a large frying pan, add the kale and tomatoes.
  3. Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan.
  4. Pour the beaten egg into the cleared half of the pan and scramble.
  5. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately, or wrap in foil and eat later.
  • Prep Time: 5
  • Cook Time: 10

Nutrition

  • Calories: 366

 

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