Breakfast Wrap

Filling

• 1 large wholegrain or white tortilla wrap
• 2 tbsp Greek yogurt
• 2 tbsp guacamole
• 2 tbsp cooked red quinoa
• ¼ cup cooked beans (black or pinto)
• 1 egg, scrambled or fried
• ¼ cup shredded romaine
• 2 tbsp sweetcorn (fresh or canned)
• 2 tbsp salsa

Toppings

• 1 tbsp pickled red onions
• 1 tsp hemp seeds
• 1 tbsp fresh coriander, chopped
• Lime juice

• 1 Warm the wrap slightly. This helps to make the wrap more pliable.
• 2 For the base, spread yogurt on the wrap and layer on guacamole.
• 3 Add quinoa, beans, scrambled egg, lettuce, corn, and salsa.
• 4 Top with pickled onions, hemp seeds, coriander, and a squeeze of lime juice.
• 5 Fold the sides in and roll the wrap tightly. Slice the wrap in half. Garnish with pickled onions and serve.