Vegan Savory Egg Wrap
Discover the ultimate plant-based delight with this Vegan Savory Egg Wrap recipe, a wholesome fusion of creamy chickpea 'egg,' vibrant sautéed vegetables, and fresh toppings, all wrapped in a nutritious whole wheat tortilla. This easy-to-make recipe comes together in just 30 minutes, featuring chickpea flour as the star ingredient, seasoned with nutritional yeast, turmeric, and the unique flavor of kala namak (black salt) for that authentic egg-like taste. Perfectly complemented by sautéed spinach, bell peppers, and green onions, these wraps are finished with slices of ripe avocado, juicy tomato, and fresh cilantro for a burst of flavor in every bite. Ideal for breakfast, lunch, or an on-the-go snack, these vegan wraps are satisfying, nutrient-packed, and customizable to suit your taste. Whether you're exploring vegan recipes or looking for a healthy meal option, this hearty and flavorful wrap is sure to impress!
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Recipe Information
Ingredients
- 1 cup Chickpea flour
- 1 cup Water
- 2 tablespoons Nutritional yeast
- 0.25 teaspoon Turmeric
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Kala namak (black salt)
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Red bell pepper, diced
- 1 cup Spinach, chopped
- 0.25 cup Green onions, sliced
- 4 pieces Whole wheat wraps
- 1 medium Avocado, sliced
- 1 medium Tomato, sliced
- 0.25 cup Fresh cilantro, chopped
Instructions
In a mixing bowl, combine chickpea flour, water, nutritional yeast, turmeric, garlic powder, onion powder, kala namak, and black pepper. Whisk until smooth and set aside to rest for a few minutes.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add diced red bell pepper and sauté for 2-3 minutes until it begins to soften.
Add the chopped spinach and sliced green onions to the skillet. Cook for an additional 2 minutes until the spinach has wilted.
Stir the chickpea flour mixture again and pour it over the sautéed vegetables in the skillet. Spread evenly and let it cook for about 5 minutes, or until the edges start to lift and the surface is mostly set.
Use a spatula to flip the 'egg' mixture carefully, and cook the other side for another 2-3 minutes.
Remove the skillet from heat and let the 'egg' mixture cool slightly.
Lay each whole wheat wrap flat and distribute the cooked 'egg' mixture evenly among them.
Top each wrap with slices of avocado, tomato, and a sprinkling of chopped cilantro.
Roll each wrap tightly and slice in half if desired. Serve immediately.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 25.8 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3327 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
