Kezia Hall

Holistic Nutritionist & Coach

Mexican Style Breakfast Wraps

CATEGORIES:  Breakfast Recipes

 

mexican breakfast wraps

I love all things mexican. I really do. I spent about 5 week there when I was even more youthful than I am today and totally devoured all the food. Working in a street boys home a beautiful grandma cooked all the meals and tortillas feature at every one. My all time favourite breakfast whilst there was spicy scrambled eggs served in tortilla and left over veg. Simple but divine!

So this simple breakfast option is an ode to Mexican adventures and spicy morning eggs. I love wraps but choose to no longer eat them due to their grain and gluten content, and although I don’t miss the taste (as they don’t actually taste of much) I do miss their wrapping capability. I love eating with my fingers (I blame that on other travels to India) and using spring greens or large leaf chard makes the perfect vegetable filled wrap!

mexican wrap clse up

Dull breakfasts are not a great way to start the day (especially on Mondays) so why not help boost circulation (cayenne), restore sodium levels (celery) and fill your self up (eggs) with this simple healing breakfast!

Ciao!

Mexican Style Breakfast Wraps
Serves 1
A grain free breakfast wrap to energise you through the day!
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Total Time
15 min
Total Time
15 min
Ingredients
  1. WRAP
  2. 2 spring green or large swiss chard leaves
  3. EGG FILLING
  4. 2 organic eggs
  5. 1/2 tsp paprika
  6. 2 good pinches cayenne pepper
  7. 2 celery stalks
  8. 1 garlic clove
  9. Pinch salt
  10. OPTIONAL EXTRAS
  11. 1 fresh tomato sliced
  12. A few springs fresh coriander or parsley
  13. Organic cheese
  14. Avocado
  15. Salsa
  16. Chilli
Instructions
  1. Wash the green leaves and set aside.
  2. In a pan heat some fat and add the celery along with all the salt, garlic and spices on medium to high heat. Saute for 3-4 minutes. Meanwhile whisk the eggs with some salt and pepper.
  3. Add the eggs to the pan and turn the pan onto low and keep stirring the eggs. Turn the pan off when the eggs are still runny to prevent over cooking.
  4. Get your green leaves and place half the mixture on each and then lay any extra fillings like tomato or avocado on top. Be careful not to overfill.
  5. Then bending the sides in roll up carefully and tightly.
  6. Enjoy!
Notes
  1. If you green leaves seem stiff score the stalk with a knife before rolling.
  2. You can sue kos lettuce for this but it does not bend so well.
  3. Feel free to add more cayenne if you like it hot ! This would also taste great with any left over chilli.
  4. I bought my spring greens from a local veg shop .
Kezia Hall | Holistic Nutritionist & Health Coach - Healthy Living, Grain Free Recipes https://keziahall.com/wp/

What are your favourite foreign breakfast ?


4 Comments

Laura Agar Wilson (@lauraagarwilson)

I love Mexican food! It must have been fantastic to visit Mexico 🙂

Super Naturally Healthy

It was – full of colour and smiles:) as well as awesome food!

cat

Good tip about the stalk slicing! I love leafy wraps like this but always make a mess (there is no way I cant overstuff. No way.)

Love the mex theme for breakfast, but my fave is Japanese! Fish and rice and miso = surprisingly good!

Super Naturally Healthy

Ohh Japanese breakfast sounds awesome – please out up a recipe – I have yet to cook with miso it’s on my cooking to do/to try list!


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