Burritos On the Go (Low Fibre)

Rate this item
(1 Vote)
Serves 4
  • 8 eggs
  • Dash of milk of your choice
  • 1 teaspoon of olive oil
  • 1 teaspoon granulated garlic
  • ⅓ 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
  1. Beat eggs and milk until blended add garlic granules  
  2. Grease a pan with olive oil
  3. Scramble the eggs until cooked – set aside to cool completely (10-15 minutes)
  4. Take the tortillas and lay them out
  5. Down the middle of each tortilla place even amounts of baby spinach and slices of avocado
  6. Leave the bottom ⅓ of the tortilla free from ingredients
  7. Salt and pepper to taste
  8. Sprinkle each tortilla with chopped coriander
  9. When egg is totally cool place egg mix down the middle of each tortilla
  10. Leave the bottom ⅓ of tortilla free from ingredients
  11. Fold bottom ⅓ of the tortilla upwards over mix of ingredients
  12. Fold the sides of the tortilla inwards to form an envelope
  13. Wrap in greaseproof paper and refrigerate