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High Protein Breakfast Wraps

Course: Breakfast, Dinner, Main Course, Party Food
Cuisine: International, Mediterranean
Yield: 8

Materials

For Wrap

  • 8 pieces Tortilla wraps
  • ½ cup Chopped carrot
  • 8 to 10 pieces Button mushrooms
  • ½ cup Chopped capsicum
  • ½ cup sweet corn
  • 1 cup Cooked Garbanzo beans/chickpea
  • ½ block Firm tofu
  • 1 big-sized Chopped apple
  • 1½ tbsp Cajun seasoning
  • Salt

Mayo Dressing

  • ½ cup Mayonnaise
  • 1 tbsp Tomato ketchup
  • 1 tsp Chilli paste
  • Salt

Instructions

  • Heat oil in a pan. Add chopped carrot and saute.
  • Add cooked Garbanzo beans and cook for 3 minutes
  • Add corn and stir well to mix everything.
  • Add mushroom and saute.
  • Cook until the water released from mushrooms evaporates.
  • Add capsicum and cook for 2 more minutes. Add tofu and mix well.
  • Add required salt and Cajun seasoning.
  • Cook until everything blends together. Keep aside for cooling.
  • Meanwhile, add mayonnaise in a bowl.
  • Add tomato sauce.
  • Add chilli sauce.
  • Mix well. Mayo is ready.
  • Let us start plating. Place one wrap in a plate.
  • Keep 2 tbsp of tofu-veg mixture. Pour 1/2 tbsp to 1 tbsp of mayonnaise dressing.
  • Place apple on top of the dressing.
  • Fold two sides of the wrap inside and start rolling from one side to the other side holding tightly the wrap.
  • Drizzle 1 tbsp of mayo dressing and serve immediately.

Notes

  • The wrap can be warmed using a microwave oven or electric oven.
  • When folding the wrap make sure they are folded inwards to avoid spilling of stuffings.
  • If you pour more mayo the wrap becomes soggy and may tear.
  • Greek yoghurt can be used instead of mayo.
  • Chickpea is the other name for Garbanzo beans.