Vegan Breakfast Burrito

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1 cup frozen spinach (defrosted, drained and pressed dry)
• 1 small onion (diced)
• 3 garlic cloves
• 1/4 cup fresh parsley
• 3/4 cup green bell pepper (diced)
• 1 teaspoon fresh thyme
• 1 teaspoon cumin powder
• 1 teaspoon pepper
• 1 tablespoon turmeric powder
• 1 tablespoon olive oil
• salt to taste
• 6 sandwich wraps

Instructions

1. 1

   Make the scrambled "eggs".

2. 2

   Add chickpea flour, water, turmeric, cumin, pepper and salt in a medium bowl and whisk everything together. Set aside.

3. 3

   Place a non stick frying pan over medium heat, add oil and sauté onion, garlic, bell pepper and herbs for 5-6 minutes.

4. 4

   Add spinach and stir well.

5. 5

   Pour chickpea mixture over the veggies and cook until the mixture begins to become firm like a pancake. Then use a wooden spoon to break and scramble the "eggs".

6. 6

   Flip the mix until the whole scramble is cooked through. (Cook longer for a crispier texture.)

7. 7

   Make the breakfast burritos.

8. 8

   Divide the "eggs" into 6 portions and spoon over top of 6 wraps.

9. 9

   Add lettuce and red cabbage (optional).

10. 10

    Wrap into burritos, and serve!