if you are a fan of savory breakfasts and are looking for a vegan breakfast wrap recipe then this is for you! no eggs needed to make a delicious breakfast.

the inspiration

Before I started making my protein bagels for breakfast one of my favorite and repeat breakfasts was a breakfast wrap made with Just Egg. However, after eating that for years I needed a break.

While I definitely don’t crave that as much as I used to now, sometimes I still want something similar to that. Also, I do very much enjoy Just Egg still but it actually sometimes started to give me the egg ick, well I guess the vegan egg ick. So, I like to make my own vegan eggs more often now.

This recipe uses chickpea flour, aquafaba, and tofu to create a pourable vegan egg that works really well for this wrap.

the ingredients

Chickpea Flour: the chickpea flour works really well when we are making vegan eggs. Indian cuisine has used it for years to make besan chilla which is a savory chickpea pancake. It has an eggy look and is a great base for a vegan egg.
Extra Firm Tofu: the extra firm tofu also helps to overall enhance the vegan egg texture and protein for the vegan breakfast wrap.
Aquafaba: this is the brine from a can of chickpeas. It is commonly used when replicating vegan egg whites as it can be whipped up into a vegan meringue. It works well with the vegan egg here to keep it light and fluffy.
Vegan Cheese: I like to add a little vegan cheese, into my vegan breakfast wrap.
Spinach: of course let’s add in some veggies! The spinach cooks quickly so that is why I like to use it. However, you can always use any vegetable you like.
Nutritional Yeast: this will be used in our vegan egg to add in B vitamins, nutrients, and umami.
Seasonings: we need turmeric, salt, black pepper, and garlic powder. The turmeric helps to give a bit of yellow color to the vegan egg.
Tortilla: you can use any tortilla you like. I personally opt for a 10 inch, burrito-style carb balance flour tortilla. Use whatever works for you, but just make sure it as at least 10 inches. You can of course use a gluten-free tortillas if you are gluten-free.

how to make the vegan breakfast wrap

Add the extra firm tofu, aquafaba, chickpea flour, nutritional yeast, and seasonings into a high speed blender.

Blend for about 1 minute or until smooth.

Lightly grease a 12 inch pan. Cook the spinach for a few minutes to get it wilted.

Then, add a bit more oil or spray oil. Pour in the vegan egg batter.

Add a 10 inch tortilla over top. Cook on the one side for 10 minutes.

Once you can move the tortilla around without any sticking, flip the vegan breakfast wrap over.

Sprinkle some vegan cheese in. Cover and cook for 1 to 2 more minutes.

Now, you have your vegan breakfast wrap. You can add in anymore ingredients like hot sauce, pickled red onions, jalapeños, or whatever else you like before wrapping.

what else can i add to the vegan breakfast wrap?

The great thing about this recipe is that while it is delicious, you can add in whatever else you like! Here are just a few ideas, I personally would add these things in after cooking according to the recipe and once the vegan breakfast wrap is done cooking.

Beans. Add in black beans, white beans, kidney beans, lentils, whatever you like! It ups the protein, fiber, and nutrients.
Salsa/Hot Sauce/Other Sauces. The possibilities are truly endless here. You can add in salsa, sriracha, hot sauce, even things like pesto work great here. This creates so many different flavors and varieties.
Add in cooked leftover vegetables. Have some leftover potatoes, kale, sweet potatoes, mushrooms, bell pepper, or anything else laying around? You can always throw it in there!
Change the seasonings. I kept my seasonings pretty basic but flavorful. You can always add in more things like onion powder, cumin, chili powder, curry powder, black salt, or anything else you like to use in your kitchen!

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why you’ll love this recipe

This vegan breakfast wrap is the perfect breakfast! Packed with nutrients, protein, carbs, and lots of great things to start your day. It is easy to make and so fun to customize.

I think if you are someone who loves a savory breakfast then this will be perfect for you. This recipe is also great because you can meal prep a few of them and warm them up throughout the week.

vegan breakfast wrap faq

Is this recipe allergy friendly?

It does use tofu and I use a flour tortilla. You can swap out the tortilla for a gluten-free tortilla. For a different vegan omelette recipe without tofu check this one out.

How do I store leftovers?

This recipe does only make one serving. However, if you decide to scale the recipe up as a meal prep you can keep this wrapped in foil or in a container.

How do I heat this dish up?

You can heat it up on the stove, over, air fryer, or microwave.

Do I need to press the tofu?

No. We actually want some of the liquid from the tofu.

Can I freeze them?

While I haven’t tried I feel like it should be okay!

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