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.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


  • 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)


  • 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.

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