Breakfast burrito
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Breakfast burrito

By Sophie Godwin

Make a nutritious cocoon for breakfast ingredients with a wholemeal wrap – we’ve included protein-rich eggs and avocado to add good fats to this burrito

  • Prep:5 mins
    Cook:10 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 366
  • fat 21g
  • saturates 4g
  • carbs 26g
  • sugars 4g
  • fibre 5g
  • protein 16g
  • salt 0.9g

Ingredients

  • 1 tsp chipotle paste
  • 1 egg
  • 1 tsp rapeseed oil
  • 50g kale
  • 7 cherry tomatoes, halved
  • ½ small avocado, sliced
  • 1 wholemeal tortilla wrap, warmed

Method

  1. Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes.

  2. Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.

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