Breakfast egg wraps
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.
Chipotle beef, black bean & cheese crunchwrap
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- 1 yellow pepperfinely chopped
- 250g beef mince
- 2 garlic clovesgrated
- 2 tbsp fajita seasoning
- 1 heaped tsp chipotle paste
- 400g can black beansdrained
- 5 tortilla wraps (the largest you can find)
- 100g red leicester cheesegrated
- 150g tortilla chips
- salsa, soured cream and guacamoleto serve
Nutrition: per serving
- kcal551
- fat26g
- saturates9g
- carbs52g
- sugars5g
- fibre7g
- protein23g
- salt2.14g
Method
step 1
Heat 1 tbsp of the vegetable oil in a large frying pan, then scatter in the onion and pepper. Cook for 5-8 mins until softening, then crumble in the mince and cook for 6-8 mins until the onion is softened and the beef is starting to crisp.
step 2
Stir in the garlic, fajita seasoning and chipotle paste. Mix well, then stir in the beans and season well.
step 3
Leave to cool for 5-10 mins. Cut 1 tortilla into quarters. Lay four tortilla wraps on your worktop, then top each one with a few tablespoons of the meat and bean mixture. Sprinkle over some cheese, then top each one with 4 tortilla chips. Don’t be tempted to overfill. Put the quartered tortilla in the centre to cover the meat mixture, then start to tightly fold the wrap over the top. Repeat with the remaining meat and bean mixture and wraps so you have four crunchwraps.
step 4
Clean out the original pan with some kitchen paper, then heat the remaining oil. Cook the filled wraps for 3-4 mins on each side, until golden and the cheese is melted. Slice, then serve with bowls of salsa, soured cream and guacamole for dipping.