Cooked - Vegan Breakfast Wrap

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Breakfast Wrap

1.0

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

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.

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🌯Wrap

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 6 weeks ago

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