Description
These herbed quinoa breakfast wraps are light, fresh, and nourishing. A thin omelet-style wrap is filled with creamy avocado, fluffy quinoa, and crisp sprouts for a balanced and satisfying meal that’s perfect any time of day.
Ingredients
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 and pepper, to taste
Instructions
- Heat a skillet over medium-low heat and lightly grease with nonstick cooking spray.
- Whisk together eggs and non-dairy milk. Pour half the mixture into the skillet and cook for 1–2 minutes until bubbles form. Flip and cook for another 60 seconds. Transfer to a wire rack to cool.
- Repeat with remaining egg mixture to make a second wrap.
- Once wraps cool, layer with smashed avocado, quinoa, and sprouts. Season with salt and pepper.
- Roll tightly burrito-style and enjoy immediately.
Notes
Swap avocado with hummus or tahini for variety.
Add roasted vegetables or grilled chicken for extra heartiness.
Sprinkle with feta or goat cheese for tanginess.
Cook quinoa in vegetable broth with lemon for added flavor.
Best made fresh, but wraps can be prepped and stored for up to 1 day.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 wrap
- Calories: 561
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 9 g
- Protein: 22 g
- Cholesterol: 370 mg
