Breakfast burrito

Breakfast burrito

Serves 4-6

INGREDIENTS

  • Coles Bakery Flatbreads or preservative-free tortilla/wraps

  • 1 punnet/200g Perino tomatoes

  • 1 tin black beans, rinsed, drained

  • 1 bunch fresh coriander

  • 1 corn, kernels removed

  • 6 fried eggs

  • 1-2 avocados

  • Persian feta

  • Jalapeños, diced

  • Whole egg mayonnaise mixed with La Costena Mexican Style Chipotle In Adobo Sauce (good quality brand with no additives); adjust quantities based on taste preference

  • Salt

METHOD

  1. Assemble the breakfast burritos beginning with the flatbread and then the tomatoes, black beans, coriander, corn kernels, egg, avocado, feta and Jalapeños. Season with salt.

  2. Drizzle over the mayonnaise and chipotle in adobo sauce.

  3. Wrap tightly and serve fresh or toasted using a sandwich press.

Holly Charltonrecipe, healthyrecipe, dietitian, dietetics, sportsnutrition, sportsdietetics, nutrition, nutritionist, Breakfast