Cauliflower and Chickpea Scramble Breakfast Wrap

If you’re tired of the same old pancakes or peanut butter and jelly sandwich for breakfast day in and out, try spicing things up with these high-protein, low carb wraps filled with spiced cauli, and chickpeas paired with your choice of favorite sauce. 

Serving per recipe: 4

INGREDIENTS:
3 cloves of garlic, chopped
1 small size white onion, chopped
1 head cauliflower, shredded
½ cup chickpeas
1 tsp turmeric powder
1 tbsp curry powder
1 tbsp soy sauce
1 tsp salt
1 tsp pepper
¼ cup vegetable oil
¼ cup water
½ cup thinly sliced purple cabbage
½ cup thinly sliced cabbage
1 medium sized carrot, cut into strips
1 medium sized cucumber, cut into strips
4 pcs (8 inches) whole wheat tortilla flour

HOW TO MAKE:

1. Warm oil in a large pan over medium-high heat. Sauté garlic and onions for 2 minutes. Stir in chickpeas and cauliflower and cook for 3 minutes. Toss in the spices, soy sauce and water, stir well and cook for 1 minute. Season with salt and pepper.   
2. Warm each tortilla wrap. Spoon scrambled chickpea and cauliflower mixture down the center of each wrap and assemble the vegetables on top leaving a small border on both ends.
3. Tuck in the sides of the wrap and start rolling from one end to the other until you have a nice burrito shape. Cut it in half and serve with garlic aioli or vegan mayo on the side. 

Nutritional information: 

Amount per serving: 1
Calories: 432 kcal | Carbohydrates: 49g | Protein: 21 grams | Fat: 18g  | Sodium: 105mg | Potassium: 403 mg | Fiber: 15g | Sugar: 7.9 grams | Calcium: 14% | Iron: 33% |

*Nutrition values are an estimate only.