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)

Scrambled eggs, smashed avocado and bean breakfast wrap

Rise and shine with this hearty and delicious scrambled egg, smashed avocado and bean breakfast wrap - wholesome energy for the whole morning. This recipe is suitable for diabetics.

Serves 2

Prep

10M

Cook

10M

Total

20M

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.

For a milder spice, remove the chilli seeds or omit the chilli altogether.

For a quick and easy work lunch, wrap in baking paper and foil and keep in the fridge. When ready to eat remove foil and reheat wrap in a sandwich press.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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