Last updated on October 13th, 2018 at 10:06 am
Craving a savory breakfast? These healthy wraps with eggs and kale are a great option for anyone who wants to eat clean and not stay hungry – they’re filling, delicious and easy to make!
This is the kind of recipe that happens when I don’t eat at home for a few days. When I come back and open my fridge I’d find a half-eaten can of tuna, corn or beans, some eggs, some wilting greens, some olives that need to go ASAP, 1/2 a cucumber that is whispering things on its dead bed and some mozzarella that’s been hanging in there for a few weeks.
Can you tell that I loved the movie Sausage party? I feel like I wrote parts of it, then got amnesia and somebody stole all my money and fame from that movie.
Anyway, you know me. I try to make miracles out of leftovers. I think it’s my calling. And I know some garlic, tortilla and avocado can turn everything around.
TADAAAA.
From gross leftovers to one super filling healthy breakfast burrito recipe.
Okay, breakfast wrap recipe. Lately I’m craving savory things when I wake up. Well, I actually had it at around 12pm. Which, I’ve been involuntarily doing intermittent fasting these days, so it was my breakfast, even though I woke up at 6am.
Now, the tuna…Have it if you want to, don’t have it if you don’t feel like it. I honestly wouldn’t open a can of tuna to make this every morning, but it was a good addition. However, totally optional. It’s similar to my frittata recipe from a few years ago. But in the past I’ve made this vegetarian version without the tuna and without the cheese and I know it’s goooood.
Especially with some avocado. Which brings me to the sauce.
Looks majestic right? I didn’t make too much, so even that small bowl looks sad.
But, so fresh and so clean, love the lemon in there, love the little bit of onion in there and it would also go well with your dinner. Probably.
Btw you can also have these wraps for dinner. Nobody would judge you.
Then, I added my obligatory ingredients: cucumber and tomato. And because the avocado was just the right amount of ripe when I didn’t touch it for 5 days – also some delicious avocado.
And you know what? My rebellious self broke some rules. They say don’t keep avocados in the fridge. I did keep it in the fridge and it was soooo GOOOOD. It was perfect. Well and I also kept those tomatoes in the fridge. I feel so alive.
Then I wrapped it all up, wrapped some paper around it, sliced in the middle (took a million pictures) and ate it like I’m in a competition. The score: 1 wrap. Beat that.
Oh and btw, you can meal prep these. After I ate one I still had leftovers, so this would be good either for later in the day or the day after. Pretty sure it would keep 2-3 days. Not much that can go bad if you keep everything separate. Use whole cherry tomatoes and don’t slice the cucumber too small – you’ll be good!
This recipe is not vegan, vegetarian, gluten-free, dairy-free, paleo or low-carb. However, I feel really good about these wraps as a first meal of the day. So many greens and vegetables, some protein, some carbs, some good fats – great way to start the day. Meals like this make me happy – they’re clean and they’ve got it all.
PS. And if you don’t like kale, add spinach, chopped broccoli or any other vegetables you like.
I hope you enjoy these higher-protein breakfast wraps filled with vegetables, let me know if you have any questions.
Healthy breakfast wraps with scrambled eggs, cheese, kale, other vegetables and optionally - tuna! This is a delicious and filling healthy savory recipe you can make in 15 minutes.
Ingredients
- 1 1/2 cup kale, chopped
- 4 eggs
- handful shredded mozzarella cheese
- 1/2 can tuna (optional!)
- 3 olives, pitted & chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1/2 green bell pepper, chopped
- black pepper to season
- 1/2 avocado
- 2 cherry tomatoes
- 1 tbsp chopped scallion
- 1 tsp lemon
- 1/2 avocado, chopped
- cherry tomatoes or chopped tomatoes
- 1/2 small cucumber, chopped
- 1/2 cup lettuce, chopped
- tortillas to wrap
Instructions
- Sauté kale with garlic and olive oil for 2-3 minutes.
- Add olives and bell pepper.
- Add eggs and mix in well, optionally can whisk ahead if you feel like it. I forgot so I just whisked in the pan. Cook on both sides for 1-2 minutes, until golden brown-ish. Turn off heat.
- Put the tortilla on top to warm up when you're ready.
- Make the sauce using a hand blender, or leave it chunky by mashing all sauce ingredients with a fork. All you really need to do is add tomatoes, avocado, lemon juice and a little bit of onion somewhere and mix them together.
- Assemble tortillas: Start with the egg scramble, put enough for yourself (I put 1/2 of the mixture in one tortilla), top with the chopped vegetables, add sauce, wrap, and cut in half. Wrap each half in parchment paper and enjoy!
Notes
You can definitely eat this on the go, but I'm not sure how long it would keep fresh.
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