Vegan Breakfast Wrap
This vegan breakfast wrap has a vegan egg, vegan cheese, and spinach. All wrapped up in a delicious tortilla and made in one pan.
Equipment
Ingredients
- ½ cup aquafaba liquid from can of chickpeas
- 3.5 ounces extra firm tofu
- 1 tablespoon chickpea flour
- 1 tablespoon nutritional yeast
- ¼ teaspoon garlic powder
- ¼ teaspoon ground turmeric
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- 1 ½ cups spinach
- Scant 1 ounce vegan cheddar cheese or any cheese you like, I used Violife
- 1 10-inch tortilla, can be flour or gluten free I used Carb Balance flour tortillas
- Spray oil
Instructions
- 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 and well mixed up.
- Lightly grease a 12 inch pan, I like to use spray oil. Cook the spinach for 2-3 minutes over medium low heat to get it wilted.
- Then, add a bit more spray oil over the cooked spinach. 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 with a lid and cook for 1 to 2 more minutes, with the stove off.
- 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.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
Serving: 261gCalories: 381kcalCarbohydrates: 53gProtein: 28gFat: 17g
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