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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Epic Breakfast Crunchwrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions