Ah, burrito’s – my one love. But a breakfast burrito? Well, that’s something a little more special, right?
I’m yet to have a burrito recipe on my blog and considering I have one almost every week I decided it was time to get my cooking hat on this weekend and whip up something extra special for breakfast.
Over the next few months i’m going to be working with Deli Kitchen . These guys offer a tasty and healthy range of flatbreads – all low calorie, high in fibre and also high in protein (from their protein wrap). After receiving some of their wraps a few weeks ago I instantly became a fan of their range. The wraps themselves come in 4 different styles and are great for main meals, lunches and even snacking – all in minutes. Easy peasy.
· Deli Kitchen Skinni Wrap (plain) – Low in calorific content and comes in a unique and easy to fold shape
· Deli Kitchen Skinni Wrap (Multigrain) – A high source of fibre, made up of a six cereal blend and offering a unique shape that makes it easy to fold
· Deli Kitchen High Protein Wrap – An on-trend lunchtime treat for health-conscious consumers that want to add more protein to their diet
· Deli Kitchen Tacotilla – Soft and flexible, and comes ready to use as a taco, tortilla, sandwich carrier or even a pizza base, making it a great multi-use product for any day of the week. These are my favourite!
This recipe calls for the use of their skinni multigrain wrap and what I loved about this wrap (and the others) is that it’s created in a unique shape to allow easier folding. Ladies and gents, say goodbye to those messy foldings!
Another thing I love about this recipe is how quick it is – it can be whipped up in under 20 minutes! Whilst the spicy, yet refreshing salsa sits on the side ready for it’s topping duty you’ll be busy scrambling away some milky scrambled eggs (the best) and frying up some turkey bacon rashers – paprika flavoured. It’s easy, it’s hassle free and the mexican styled flavouring is somewhat mouth watering at 9.30am on a Sunday morning.
With that said, let’s make some burrito’s….
Serves 2 Deli Kitchen Skinni Multigrain Wraps
For the salsa
Either use ready-prepared salsa or you can make your own using the following:
2 diced tomatoes
1/2 small onion
2 tbsp lime juice
Pinch of salt
Sprinkle of black pepper
1 tbsp coriander
1/2 tsp chilli flakes (optional and to taste)
For the filling
2 tsp olive oil or coconut oil
4 large eggs
A splash of milk
Pinch of salt
1/4 tsp ground pepper
1/2 onion, diced
2 turkey bacon rashers
1/4 tsp smoked paprika
2 deli kitchen skinni multigrain wraps
2 handful spinach leaves
Begin by pre-heating a pan containing 1 tbsp olive oil or coconut oil.
If you’re making your salsa then add your ‘salsa’ ingredients into a bowl and mix together. Cover and leave in the fridge whilst you prep your wrap filling.
In a mixing bowl, whisk together the eggs, milk, salt, pepper and onion. Heat another pan up over a medium heat with a tsp of olive oil and pour the egg mixture into the pan and stir continuously until the eggs are just cooked (the eggs will continue to cook when off heat so be sure not to overcook them!). Pour the scramble into a bowl and set aside.
Using the same pan for the eggs, fry your bacon until just cooked – flipping half way through.
Grab your two wraps and layer both of them with the spinach first, tomato salsa next and then finish with turkey bacon. I also like to add another sprinkle of pepper here.
Wrap them up and cover them in foil (if you want them heated) and pop them in the oven for 10 minutes.
Take the wraps out of the oven, remove the foil from the top and enjoy whilst they’re warm!
This post is Sponsored by Deli Kitchen and all opinions are my own.