Mexican Breakfast Wraps
Cooking Time: 30 minutes | Serves: 2
Cooking Time: 30 minutes
Wrap up for an on the go breakfast or griddle and enjoy at home with extra tomatillo salsa and plant-based sour cream.
1 tsp. vegetable oil
3 large organic free-range eggs
1/4 tsp. each salt and pepper
2-10″ flour tortillas
1/4 cup plant-based cheddar-style shreds
1/2 ripe avocado, diced
1/4 cup fresh pico de gallo, well drained
1/4 cup corn niblets
1 green onion, thinly sliced
1/2 cup tomatillo salsa
Heat a nonstick skillet over medium heat, drizzle in half of the vegetable oil and cook Lightlife breakfast sausage links for 3 or 4 minutes turning frequently to brown evenly. Remove links to a plate.
In a small bowl, whisk eggs with salt and pepper until just combined. Pour eggs, into same skillet stirring and cooking until softly scrambled, 1-2 minutes. Scrape eggs onto the plate. Wipe out skillet.
To assemble breakfast wraps, spoon scrambled eggs evenly across the middle of each flour tortilla. Sprinkle with cheddar style shreds and then spoon avocado, pico de gallo, corn and green onion over eggs.
Top with 3 cooked Lightlife breakfast links running parallel with the bottom of the wrap for easy rolling. Fold up bottoms of tortillas slightly to enclose links, fold in sides and roll up tightly.
Serve as is or, if desired, brush breakfast wraps with remaining 1/2 tsp. vegetable oil and cook in skillet, over medium heat, turning once or twice until golden brown, about 5 minutes.
Using a serrated knife, cut breakfast wraps in half on a slight diagonal. Serve with little bowls of tomatillo salsa to spoon over top.
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