Breakfast Wrap Recipe
Lately I’ve been in the mood to eat wraps, especially the really thin Mountain Bread kind that always taste so delicious, and I was in the mood for some sweet chilli sauce this week, so I came up with this veggie wrap. I love this recipe because it is a cheeky and easy way to get in more veggies (WE ALL NEED TO EAT MORE VEGGIES) and it’s a little different to your regular breakfast wrap.
It’s also a nice change to use a whole hunk of gorgeously flavoursome coriander instead of lettuce or spinach, so you are still getting a nice hit of folate, vitamin K and potassium, but with that delicious flavour too. This means that the coriander helps to regulate your metabolism, protein synthesis, blood clotting, cellular communication and digestive and muscular function, which means that your body will be ready for action and ready to absorb and utilise all the other nutrients this wrap provides. (Of course, if you want to add spinach or lettuce too, I wont argue!)
A few tips I will say with this recipe:
- Use a flat bread that contains a grain other than wheat – your body will appreciate the variety.
- Be firm but gentle when you roll your wrap. They can be quite fragile, but if you are too gentle all the contents will fall out.
- Even if you don’t think you like coriander, try it anyway! It takes at least 10 tries of a food for your tastebuds to determine whether or not you like it. My friend Brylee shared this tip with me and ever since it has opened me up to a wide range of foods I was otherwise too stubborn to eat (little guru that one!).
- Prepare all the salad while your egg boils and it will be ready to go when the egg is ready.
- If you don’t know how to boil an egg, the way my sister taught me is to put the egg into a small pot of cold water, bring to the boil and time for 4 minutes. Turn off the heat, drain and cover with cold water until the egg is cold enough to handle, and peel.
- If you are a guy, or would like more protein, simply eat two of these babies. Personally one is big enough for little old me.
- If you would prefer not to use sweet chilli sauce due to the sweeteners in it, a bit of fresh or dried chilli flakes can be substituted.
- When you eat the wrap, aim to keep it semi-horizontal, eat it from the end that you’ve sliced so you can clamp down the end with your hand and prevent spillage.
- 1x boiled egg, peeled and sliced
- 1x flat bread
- A large handful of fresh coriander, roughly chopped
- 1/4 avocado, chopped or smashed
- 4 slices tomato
- 4 slices cucumber, cut into sticks
- 1/2 carrot, grated
- 1-2 tsp mayonnaise, preferably homemade or whole egg
- 1-2 tsp sweet chilli sauce (or a sprinkle of fresh or dried chilli)
- 1/4 lime
Lay out your flat bread and assemble ingredients toward one edge of the flat bread evenly from one side to another, as below, being sure to leave about a centimeter of space at this end.
You can spread your sauces either before or after the salad ingredients, that’s entirely up to you.
Squeeze the lime over your ingredients making sure the juice drips over everywhere.
Roll your flat bread gently and firmly, then slice into two halves.
Let me know how you go with this scrumptious recipe, and any alterations you make to it.