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Mexican Style Breakfast Wraps

Kezia Hall
A grain free breakfast wrap to energise you through the day!
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Total Time 15 minutes
Servings 1

Ingredients
  

  • WRAP
  • 2 spring green or large swiss chard leaves
  • EGG FILLING
  • 2 organic eggs
  • 1/2 tsp paprika
  • 2 good pinches cayenne pepper
  • 2 celery stalks
  • 1 garlic clove
  • Pinch salt
  • OPTIONAL EXTRAS
  • 1 fresh tomato sliced
  • A few springs fresh coriander or parsley
  • Organic cheese
  • Avocado
  • Salsa
  • Chilli

Instructions
 

  • Wash the green leaves and set aside.
  • 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.
  • 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.
  • 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.
  • Then bending the sides in roll up carefully and tightly.
  • Enjoy!

Notes

If you green leaves seem stiff score the stalk with a knife before rolling.
You can sue kos lettuce for this but it does not bend so well.
Feel free to add more cayenne if you like it hot ! This would also taste great with any left over chilli.
I bought my spring greens from a local veg shop .