Rainbow Breakfast Taco
Move on over eggs and avocado. There’s a new kid in town and that, my friends, is the breakfast wrap. Okay I know I didn’t just discover this but any type type of breakfast wrap, tortilla or taco has never made it’s way into my meal prep repertoire – until I found these beauties.
Admittedly I normally pass over (no pun intended) the bakery aisle at the grocery store but the other day I found myself browsing the bread and wrap section and randomly picked up a bag of La Tortilla Factory Wheat Tortillas.
I don’t remember the first meal I made with them but I do remember it was love at first bite. They are delicious, filling and I’m a huge fan of the breakdown of macronutrients as they are low in carbs and high in protein.
I should also throw out there that this is not a sponsored post. I mean, if you would like to sponsor me, La Tortilla fam, I’m all ears (wink wink) but they, whoever they are, have no idea that I’m writing this.
So here is, what will likely be the first of many, wrap-based recipes:
- 2 whole wheat tortillas
- 2 large eggs
- 1/2 avocado
- 1 tbsp chopped red pepper
- 1/2 cup mushrooms
- 1/4 cup broccoli
- 1 tbsp pickled beets
- Sautee red pepper, mushrooms and broccoli in pan with avocado oil.
- Once veggies are cooked, place on side plate and allow pan to slightly cool down.
- Scramble 2 large eggs in pan.
- Once eggs are cooked, assemble wraps with all ingredients and enjoy.