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Mexican bean & egg wrap

For a great vegetarian breakfast option, this wrap is ideal! With smashed avo, four beans mix, grated cheese and coriander, it's filling and delicious. - by Chantal Walsh
  • 18 May 2017
Mexican bean & egg wrap
Cook: 15 Minutes - easy - Serves 1 - Vegetarian - nut-free
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For a great vegetarian breakfast option, this wrap is ideal! With smashed avo, four beans mix, grated cheese and coriander, it's filling and delicious.

Ingredients

125 g canned four bean mix, rinsed and drained

1 small green shallot, trimmed and diagonally sliced

2 tbsp roughly chopped fresh coriander leaves

black pepper, to season

1 x 50 g egg

2 tbsp skim milk

¼ tsp olive oil

30 g avocado, mashed until smooth

1 x Wattle Valley Soft Lite white wrap or gluten-free wrap

1 tbsp grated reduced-fat tasty cheese

Method

  1. Combine beans, shallot and coriander leaves in a small bowl. Season with pepper and toss well to combine.
  2. Whisk egg, milk and pepper in a small bowl. Heat oil in a small non-stick frying pan over a medium heat. Add egg mixture and cook, stirring, for 30-60 seconds or until egg is just set.
  3. Spread avocado over half of the wrap. Top with scrambled egg. Sprinkle over bean mixture and cheese. Roll up and serve.
  • wrap ideas
  • vegetarian egg recipes

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