Curried Veggie Breakfast Crunchwraps
Serves 310 mins prep25 mins cook
Kick your weekend brunch plans up a notch with these Curried Veggie Breakfast Crunchwraps. They're packed with flavor and have a delightful crunch from the tortilla, making you forget plain-old breakfast wraps.
0 servings
What you need
tsp olive oil
tsp fresh garlic
tsp chili powder
cup white beans
tsp cayenne pepper
tsp salt & pepper
cup fresh spinach
tsp turmeric powder
tsp cinnamon powder
cup zucchini
cup tomato
tsp ground cumin
cup onion
tsp curry powder
Instructions
1. Cook spinach and ¼ cup water in a skillet on medium heat for 2 minutes until wilted. Season with salt and pepper. Set aside. 2. Whisk 2 eggs and 1 Tbsp water and scramble on medium-low heat for about 2 minutes. Set aside. 3. Heat olive oil and fry onions and garlic for 3 minutes until tender. 4. Stir in diced tomatoes and all the spices (curry powder, turmeric powder, chili powder, cayenne pepper, ground cumin, cinnamon powder), and ⅓ cup water. Cook for 2-3 minutes until spices are fragrant. Sprinkle with salt and pepper. 5. Add zucchini and cook for 2 minutes. 6. Add scrambled eggs and white beans, stir, bring to a simmer and cook for 1 minute until the liquid thickens. 7. Microwave tortillas for 15 seconds and lay on a work surface. 8. Place ⅓ of the cooked spinach and ⅓ of the curry filling on the middle of each tortilla, leaving a 1½” border all around. Fold edges of the tortilla toward the center, creating pleats to seal the filling. 9. Lightly spray a medium-high heated skillet with cooking spray and place the wraps seam-down. Brown for 30 seconds, flip, and repeat on the other side. 10. Serve with sour cream or salsa!View original recipe