Breakfast Burrito

Preheat the oven to 350 °F.

Dice the potato and veggie bacon, place in a bowl alongside the remaining ingredients, mix well, place everything on a baking tray lined with parchment paper, and bake for 25 minutes.

• 2.8 oz Potatoes (w/o skin)
• 1.1 oz bacon substitute, cubed
• 1 tsp Olive oil
• ½ tsp Sweet paprika, ground
• Salt
• Black pepper
• Oregano leaves, dried

Add all ingredients into a bowl and mix well until everything is combined.

• 1⁄3 cup Plant milk, unsweetened (e.g. almond)
• 1⁄3 cup Chickpea Flour
• ½ tsp Nutritional yeast
• ¼ tsp Baking powder
• ½ tsp Sweet paprika, ground
• 1 pinch of Kala Namak Salt

Heat the oil in a no stick frying pan on medium heat. Add as much batter into the pan to cover the bottom of the pan and fry for approx. 2-3 minutes until the batter start start to set. Flip, turn off the heat and let rest.

• 1 tsp Canola oil

Dice the veggies and herbs, season with lime juice, salt, and pepper.

• ½ Tomato (~ 2.1 oz)
• ½ Onion, red (~ 1.5 oz)
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• 1 tsp Lime juice
• Salt
• Black pepper

Peel the avocado remove the pit and mash with a fork.

• ½ Avocado (~ 3.5 oz)

Place the veggie omelette on top of the wraps. Spread the avocado on top and top with salsa and potatoes. Fold up the bottom to cover the filling, then fold in the edges. Roll up to seal.

• 2 Flour tortillas (~ 4.6 oz)

Enjoy your meal!