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Breakfast burritos

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Have breakfast on-the-go with these burritos. You can fill them with all sorts of ingredients and simply roll them up in greaseproof paper.
Serves
8
Prep
10 minutes
Cook
10 minutes
Each 223g serving contains (excludes serving suggestion)
KCal
391
Carbs
37.70g
Fibre
7.40g
Protein
19.30g
Fat
16.40g
Saturates
6.30g
Sugars
3.70g
Salt
1.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
8 wholemeal tortillas
chilli sauce and seasoning (optional)
Cold fillings:
2 large tomatoes, chopped
1 red pepper, sliced
4 spring onions, chopped
100g cooked spinach or frozen defrosted, drained
1 avocado, peeled and sliced
80g Cheddar, grated
Warm fillings:
1 x 400g tin beans, drained
4 scrambled eggs
4 rashers back bacon, grilled
Method
  1. Prepare the cold fillings and have the hot fillings cooked and warm.
  2. Place the tortillas in a stack in a dry frying pan over a low heat, and turn them regularly so each side is warmed but not toasted. Heat one side of the tortilla in direct contact with the pan and then move it to the top of the stack. Repeat so that all the tortillas are warmed. Don’t crisp the outside – they need to be easy to fold, but you can crisp them up once they’re folded, if you like.
  3. Lay the tortillas out then add a few ingredients covering the bottom half of the tortilla.
  4. Sprinkle on a little Cheddar and chilli sauce or seasoning (if using) then roll up, tucking in the sides.
  5. Place the rolled up tortillas onto a dry frying pan over a low heat, seam side down. Cook for a couple of minutes, turning a couple of times to cook evenly.
Chefs tips
  • You could also add cooked diced potato or sweet potato, mushrooms, grilled or smoked fish.
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