This is a great twist on the traditional breakfast burrito. I replaced the grease and fat with low calorie, clean ingredients that will leave you satisfied without the guilt!

I replaced the egg with Pomfu, an alternative to soy tofu that packs 17 grams of protein per serving! Heat this up in a skillet with about 3 tablespoons of vegetable broth, this way you can skip the oil. I also add in 1 tablespoon of homemade green chili salsa for a little kick – and the seasonings replace the meaty flavor since we removed the bacon. Next I sauté purple potato slices, yellow onion and green pepper slices until they are tender.

I replaced the processed wrap with a Siete wrap, made primarily of cassava and coconut flour. I warm the wrap up for 20 seconds on each side, then remove from the heat and start building my burrito.

First a layer of potato slices, topped with the peppers and onion. Top the base ingredients with the Pomfu. Next a nice layer of almond “cheese”. Wrap the burrito then place wrap side down into a hot pan to seal it shut (put a little extra cheese where the lip of the wrap ends so it melts and seals to itself). Then I flip the burrito to crisp up the other side too.

On the side – mash up some avocado and get yourself a dish of the chili salsa for extra dipping!

There you have it, a healthy and filling breakfast! I couldn’t even eat the whole thing!