Epic Breakfast Crunchwrap Recipe

Name: Epic Breakfast Crunchwrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAKFAST POTATOES:; 2 cups Sweet Potato, Peeled And Chopped; 1/2 cups Green Bell Pepper, Chopped; 1/2 cups Onion, Chopped; 1 Tablespoon Lime Juice; 1/4 teaspoons Black Pepper; 1/2 teaspoons Garlic Powder; 1 Tablespoon Coconut Aminos; FOR THE TOFU SCRAMBLE:; 14 ounces, weight Package Extra Firm Tofu; 1/2 teaspoons Garlic Powder; 1/4 teaspoons Black Pepper; 1 Tablespoon Nutritional Yeast; 1 dash Black Salt; 1 Tablespoon Coconut Aminos; 4 ounces, weight Seitan, Chopped; 1/2 cups Tomato, Chopped; FOR THE WRAP:; 1 cup Mashed Avocado; 4 pieces Tortilla; Green Chile, To Serve

Servings: persons

FOR THE BREAKFAST POTATOES:
2 cups Sweet Potato, Peeled And Chopped
1/2 cups Green Bell Pepper, Chopped
1/2 cups Onion, Chopped
1 Tablespoon Lime Juice
1/4 teaspoons Black Pepper
1/2 teaspoons Garlic Powder
1 Tablespoon Coconut Aminos
FOR THE TOFU SCRAMBLE:
14 ounces, weight Package Extra Firm Tofu
1/2 teaspoons Garlic Powder
1/4 teaspoons Black Pepper
1 Tablespoon Nutritional Yeast
1 dash Black Salt
1 Tablespoon Coconut Aminos
4 ounces, weight Seitan, Chopped
1/2 cups Tomato, Chopped
FOR THE WRAP:
1 cup Mashed Avocado
4 pieces Tortilla
Green Chile, To Serve

1
Preheat oven to 450u00b0F. Prepare a baking tray with a silpat or parchment paper.
2
In a medium-sized bowl, combine all the breakfast potato ingredients. Stir so that everything is evenly coated.
3
Place the potatoes in the oven and cook them for 30-40 minutes, stirring everything once halfway through.
4
While potatoes are cooking, crumble tofu into a large, nonstick pan. Add garlic powder, pepper, nutritional yeast, black salt, and coconut aminos. Cook on low heat, and add a tablespoon of water at a time if the tofu starts to stick. After about 10 minutes, add the seitan pieces and tomato. Cook for 20 minutes until everything is warmed through.
5
Add potatoes, avocado, and tofu scramble into a tortilla, and place it onto a flat surface. To fold the tortilla, start from the bottom, and fold the edge up and over the center.
6
Heat up a flat bottomed pan (I used cast iron because it heats up quickly) to medium heat, and place the wraps fold side down. Cook them until golden brown and sealed, about 4 minutes. Top with green chili, enjoy!

133

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE BREAKFAST POTATOES:, 2 cups Sweet Potato, Peeled And Chopped, 1/2 cups Green Bell Pepper, Chopped, 1/2 cups Onion, Chopped, and more.

Yes, Epic Breakfast Crunchwrap falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Epic Breakfast Crunchwrap

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