Five-a-day breakfast burrito
Take a trip to Mexico with this post-workout breakfast, which is full of healthy fats and protein from the scrambled egg and avocado and slow-release carbohydrates from the wholemeal tortilla wraps. The chipotle chilli paste adds a lovely contrast against the cooling avocado and has a similar flavour profile to a chilli-con-carne.
Ingredients
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4
large free-range eggs, beaten
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1 tbsp
chipotle chilli paste
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25ml
semi-skimmed milk
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2
wholemeal tortilla wraps
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1
avocado, stoned
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2
spring onions, finely sliced
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8
cherry tomatoes, quartered
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1/2 tsp
red chilli flakes
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1
lime, juiced to taste
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1
small red pepper, deseeded and finely diced
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TO SERVE
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Fresh chives, finely chopped, to garnish
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Hot chilli sauce, to drizzle
Directions
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Whisk the chipotle paste with the eggs and a splash of milk in a bowl and season with salt and pepper. Set aside.
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Heat a frying pan over a medium-high heat and dry-fry the tortilla wraps, in batches, for 1-2 minutes on each side or until blistered and golden.
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Turn the heat down to low and heat the olive oil. Pour in the eggs and leave undisturbed for 10 seconds before ruffling up with a wooden spoon. Gently fold the eggs over, collecting any crispy bits stuck to the bottom, and repeat the process again and again until the eggs are softly set. Remove from the heat and keep warm.
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Roughly chop the avocado and add to a bowl with the spring onions, cherry tomatoes and chilli flakes. Season with salt and pepper and squeeze over the lime juice to taste.
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Divide the smashed avocado between the wraps, then add the scrambled egg and diced red pepper. Fold over the sides, then roll up from the bottom. Garnish with chives and serve with hot chilli sauce on the side.
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