Vegan Breakfast Wrap

This vegan breakfast wrap has a vegan egg, vegan cheese, and spinach. All wrapped up in a delicious tortilla and made in one pan.

Prep time: PT5M

Cook time: PT15M

Total time: PT20M

Rating

5 stars (2 reviews)

high protein recipes, vegan breakfast, vegan breakfast wrap, vegan eggs

1/2 cup aquafaba (liquid from can of chickpeas)
3.5 ounces extra firm tofu
1 tablespoon chickpea flour
1 tablespoon nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon ground turmeric
1/8 teaspoon black pepper
1/8 teaspoon salt
1 1/2 cups spinach
Scant 1 ounce vegan cheddar cheese (or any cheese you like, I used Violife)
1 10-inch tortilla, can be flour or gluten free (I used Carb Balance flour tortillas)
Spray oil

Add the extra firm tofu, aquafaba, chickpea flour, nutritional yeast, and seasonings into a high speed blender.
Blend for about 1 minute or until smooth and well mixed up.
Lightly grease a 12 inch pan, I like to use spray oil. Cook the spinach for 2-3 minutes over medium low heat to get it wilted.
Then, add a bit more spray oil over the cooked spinach. Pour in the vegan egg batter.
Add a 10 inch tortilla over top. Cook on the one side for 10 minutes.
Once you can move the tortilla around without any sticking, flip the vegan breakfast wrap over.
Sprinkle some vegan cheese in. Cover with a lid and cook for 1 to 2 more minutes, with the stove off.
Now, you have your vegan breakfast wrap. You can add in anymore ingredients like hot sauce, pickled red onions, jalapeños, or whatever else you like before wrapping.

Whitney on 2026-05-10 (5 stars):
hello there-quick question-how do you add the aquafaba into Cronometer? It isn't coming up for me. or do you just scan the bar code on the can and weight the liquid?
Rosa from Iceland on 2026-03-10 (5 stars):
I have everything but I live in rural Thailand and don’t have access to canned chickpeas, can I replace with water or oat milk or anything? Thank you I love your recipes and been following your IG for YEARS