Brunch = Breakfast + Crunch Lunch! Here’s some Curried Veggie Breakfast Crunchwraps to kick your weekend brunch plans up a notch. Full – quite literally – of flavor and with the crunch of the tortillas, they’re so much better than those plain-old breakfast wraps.
If I remember right, I got the idea for this recipe from a Tasty video I came across a while ago. Before I started my food blog Instagram account, where I only follow food accounts btw, my social media was mostly full of food.
You know how Facebook and Instagram customize your feed based on how you’ve reacted to posts you’ve seen right? So I somehow spent ages watching videos from Tasty, Proper Tasty and Goodful – mostly the first two though.
So now when I finally decided to try this out, I just looked up breakfast crunchwrap, and pretty much all the results on Google were somehow related Taco Bell’s Breakfast Crunchwrap. Apparently that’s one of their things. It’s basically a classic American breakfast (eggs, bacon, hash browns, cheese) in a crunchy tortilla.
I haven’t tried one of those, but I bet these have a ton of more flavor. Just look at those spices in there. It’s a long list of ingredients, but the result is worth it!
Curried Vegetable Breakfast Crunchwrap
Ingredients
- 3 8" Low-Carb or Whole Wheat Tortillas*
- 2 cups Spinach, 60g
- 2 large Eggs
- ¼ cup White Beans, Canned or Cooked from dry , 45g
- ½ cup Zucchini, Chopped, 62g
- ½ tsp Olive Oil
- ¼ cup Red Onion, Chopped, 40g
- 1 tsp Garlic, Minced, 1 clove
- ¼ cup Tomato, Diced, 50g
- 2 tsp Curry Powder
- ½ tsp Turmeric, Ground
- ½ tsp Red Chili Powder
- ¼ tsp Cayenne Pepper, Ground
- ¼ tsp Cumin, Ground
- ¼ tsp Cinnamon, Ground
- ¼ tsp Salt
- ¼ tsp Black Pepper
Instructions
- Cook spinach and ¼ cup water in skillet on medium heat for 2 minutes until wilted. Season with salt and pepper. Set aside.
- Whisk egg and 1 Tbsp water and scramble on medium-low, folding every now and then until fluffy, about 2 minutes. Set aside.
- Heat oil and fry onions and garlic for 3 minutes until tender.
- Stir in diced tomatoes and spices, and ⅓ cup water. Cook for 2-3 minutes till spices are fragrant. Sprinkle salt and pepper.
- Add zucchini and cook for 2 minutes until tender.
- Add scrambled eggs and beans, stir, bring to simmer and cook for 1 minute until liquid thickens and everything is warmed through.
- Microwave tortillas for 15 seconds and lay on work surface.
- Place ⅓ spinach and curry on middle of a tortilla, leaving 1½” border all around. Fold edges of tortilla toward center, creating pleats.
- Lightly spray medium-high heated skillet with cooking spray and place wraps seam down. Brown for 30 seconds, flip, and repeat.
- Serve with sour cream or salsa!
Notes
- Nutrition value is calculated with Low-Carb tortillas recommended below. Add 50 calories each for Whole Wheat Tortillas.
- Tumaro’s 8″ Carb Wise™ Wraps
- Servings: 3 crunchwraps | Serving size: 1 crunchwrap
- Calories: 137kcal
- Fat: 6.23g | Saturated fat: 1.2g
- Carbohydrates: 19.7g | Fiber: 10.37g | Sugar: 2.83g
- Protein: 11.67g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!