Herbed Quinoa Breakfast Wraps

Why You’ll Love This Recipe

I like this recipe because it combines protein, healthy fats, and whole grains in one wrap. The fresh herbs add brightness, while the avocado keeps it creamy and delicious. It’s quick to prepare, portable, and versatile enough for breakfast, lunch, or even a post-workout snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large organic eggs
2 – 3 tablespoons non-dairy milk
1/4 cup chopped fresh herbs any variety
1/2 cup guacamole or smashed avocado
1 cup cooked quinoa
1 cup sprouts
Salt + pepper to taste

Directions

1. I heat a skillet over medium-low heat and lightly grease it with nonstick cooking spray.

2. I whisk together the eggs and non-dairy milk. I pour half of this mixture into the skillet and cook for 1–2 minutes, until bubbles begin to form. Then I flip and cook for another 60 seconds before transferring it to a wire rack to cool.

3. I repeat the process with the remaining egg mixture to make a second wrap.

4. Once the wraps cool, I layer them with smashed avocado, quinoa, and sprouts. I sprinkle with salt and pepper, then roll them up burrito-style and enjoy.

Servings and Timing

This recipe makes 1 serving. Prep time is 2 minutes, cook time is 5 minutes, and total time is 7 minutes. Each serving has about 561 kcal.

Variations

Sometimes I add hummus or tahini instead of avocado for a different creamy base. I also like mixing in roasted vegetables with the quinoa to make the wraps heartier. For extra protein, I add grilled chicken or smoked salmon. A sprinkle of feta or goat cheese also gives it a tangy twist.

Storage/Reheating

I make these wraps fresh since the avocado tastes best the same day. However, I can prep the quinoa and eggs ahead of time and assemble right before eating. If I need to store them, I wrap tightly and refrigerate for up to 1 day. I reheat the wraps gently in a skillet or enjoy them cold.

FAQs

Can I make these wraps vegan?

Yes, I use a chickpea flour batter or a tortilla wrap instead of eggs.

What herbs work best in the egg wraps?

I like parsley, cilantro, dill, or basil, but any fresh herb works well.

Can I use dairy milk instead of non-dairy?

Yes, regular milk works the same way in the egg mixture.

Can I prepare the egg wraps in advance?

Yes, I cook them ahead of time, store in the fridge, and assemble the wraps when needed.

How can I add more flavor to the quinoa?

I cook it in vegetable broth and sometimes add lemon juice or spices.

Can I use microgreens instead of sprouts?

Yes, microgreens are a great substitute and add extra nutrients.

Are these wraps good for meal prep?

They’re best made fresh, but I can prep the components ahead and assemble quickly in the morning.

Can I swap the quinoa for another grain?

Yes, brown rice, farro, or millet also work well.

How do I keep the wraps from falling apart?

I don’t overfill them, and I roll them tightly like a burrito.

Can I make a bigger batch for more servings?

Yes, I double or triple the ingredients to make multiple wraps at once.

Conclusion

I love how these herbed quinoa breakfast wraps bring together simple, wholesome ingredients for a quick and flavorful meal. They’re customizable, nutrient-dense, and easy to prepare, making them one of my favorite choices for a fresh and energizing start to the day.