Name: Scrambled eggs, smashed avocado and bean breakfast wrap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 small avocado (100g); 2 teaspoon lime juice; 2 teaspoon finely grated lime rind; 130 gram rinsed, drained canned kidney beans; 1 medium tomato (150g), chopped finely; 1/2 small red onion (50g), sliced thinly; 1 long fresh green chilli, sliced thinly; 1/4 cup loosely packed fresh coriander leaves; 2 eggs; 2 egg whites; 1 tablespoon skim milk; 1 tablespoon coarsely chopped fresh coriander leaves; 1 teaspoon rice bran oil; 4 rye mountain bread wraps (100g)

Ingredients

1 small avocado (100g)

2 teaspoon lime juice

2 teaspoon finely grated lime rind

130 gram rinsed, drained canned kidney beans

1 medium tomato (150g), chopped finely

1/2 small red onion (50g), sliced thinly

1 long fresh green chilli, sliced thinly

1/4 cup loosely packed fresh coriander leaves

2 eggs

2 egg whites

1 tablespoon skim milk

1 tablespoon coarsely chopped fresh coriander leaves

1 teaspoon rice bran oil

4 rye mountain bread wraps (100g)

Method

1.Mash avocado, juice and half the rind roughly in a small bowl with a fork. Season with pepper.

2.Combine kidney beans, tomato, onion, chilli, coriander leaves and remaining rind in a small bowl. Season with black pepper.

3.Whisk eggs, egg whites, milk and chopped coriander in a small bowl until combined.

4.Heat oil in a medium non-stick frying pan over medium-low heat; cook egg mixture, stirring gently, for 2 minutes or until just set.

5.Place two wraps together. Spread wrap with half the avocado mixture; top with half the bean mixture and half the scrambled egg. Roll up to form a wrap; cut in half. Repeat with remaining wraps.

We used two mountain bread wraps for each serve, this helps the wrap stay together as one wrap tends to be fragile. We used 1/2 a 400g can salt-reduced kidney beans for this recipe. Omit the chilli or remove the seeds, if you like.
Note

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Ingredients

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