Description
Easy high protein vegan breakfast burrito with 3 flavor combos! Gluten free and protein packed, these healthy vegan breakfast wraps will keep you satisfied!
Ingredients
Scale
Yogurt Berry Vegan Breakfast Wrap:
- 1 Toufayan Gluten Free Original Wrap
- 3/4 cup dairy free yogurt
- 1/2 banana
- 1/2 cup berries
- 1–2 tbsp pea protein
Moroccan Spiced Lentil Avocado Vegan Breakfast Burrito:
- 1 Toufayan Gluten Free Savory Tomato Wrap
- 1/2 cup cooked lentils
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 sliced avocado
- 1/2 cup spinach
Black Bean and Sweet Potato Vegan Breakfast Burrito:
- 1 Toufayan Gluten Free Spinach Wrap
- 1/2 cup cooked sweet potato
- 1/2 cup black beans
- 1/4 cup salsa
- 1/2 cup spinach
Instructions
Yogurt Berry Vegan Breakfast Wrap:
- Mix the dairy free yogurt together with the pea protein and set aside.
- Warm the Toufayan gluten free wrap in the microwave for 30 seconds to make it pliable.
- Slice half of a banana in half again, and layer with the dairy free yogurt and berries.
- Fold the short sides of the burrito in and roll lengthwise.
- Serve and enjoy!
Moroccan Spiced Lentil Avocado Vegan Breakfast Burrito:
- Start by mixing the cooked lentils together with the spices. Set aside.
- Warm the Toufayan gluten free wrap in the microwave for 30 seconds to make it pliable.
- Place the spinach in the wrap lengthwise, then top with sliced avocado and the spiced lentils.
- Fold the short sides of the burrito in and roll lengthwise.
- Serve and enjoy!
Black Bean and Sweet Potato Vegan Breakfast Burrito:
- Start by mixing the mashed sweet potato, black beans, and salsa together. Set aside.
- Warm the Toufayan gluten free wrap in the microwave for 30 seconds to make it pliable.
- Assemble the wrap by placing the spinach lengthwise, then topping with the mashed sweet potato black bean mixture.
- Fold the short sides of the burrito in and roll lengthwise.
- Serve and enjoy!