LOW Fibre - Burritos on the go (2)

Makes 4 serves

Method 

Beat eggs and milk until blended add garlic granules.  Grease a pan with olive oil.  Scramble the eggs until cooked – set aside to cool completely (10-15 minutes).  Take the tortillas and lay them out.  Down the middle of each tortilla place even amounts of baby spinach and slices of avocado leave the bottom 1/3 of the tortilla free from ingredients.
Salt and pepper to taste.  Sprinkle each tortilla with chopped coriander.  When egg is totally cool place egg mix down the middle of each tortilla leave the bottom 1/3 of tortilla free from ingredients.  Fold bottom 1/3 of the tortilla upwards over mix of ingredients.  Fold the sides of the tortilla inwards to form an envelope.  Wrap in greaseproof paper and refrigerate
 

Ingredients 

  • 8 eggs
  • Dash of milk of your choice
  • 1 teaspoon of olive oil
  • 1 teaspoon granulated garlic
  • 1/3 cup of chopped coriander
  • 1 cup of baby spinach
  • ½  avocado
  • Salt and pepper to taste
  • 4 large plain tortillas or plain white flour wraps or gluten free wraps