Eggless Egg Breakfast Burrito

Loving wrap recipes right now so much because of their versatility and quick meal prep. Literally, make the tortillas in advance, fill and eat! And if you have my egg-less egg salad ready made, and some jicama fries, this meal doesn’t even need dipping sauce.

I like to make about 6 tortillas at a time & keep them stored in the fridge for quick meal assembly throughout the busy work week. It’s literally young coconut meat, a splash of water, and a pinch of salt. I get a little fancy and toss in some onion, garlic, & turmeric powder. Blend, pour on to dehydrator sheets and let it go for about 6 hrs or until pliable yet not sticky. Easy!

The jicama fries are a 30 second ordeal. Peel, slice in to “french fries” and splash on  some olive oil, a couple pinches of salt, paprika, onion powder, and optional cayenne pepper for some kick. Toss and eat. No fry time (or mess) required! Store those in the fridge for a refreshingly savory snack.

The egg-less egg salad gets it’s color from turmeric powder and another secret ingredient gives it that “eggy” flavor. It’s called Kala Namak also known as black salt. Just one more reason to love all the flavors of raw vegan cuisine. There are so many options once you learn about all the versatility when it comes to spices, herbs, and seasonings.

I’ve broken down the recipe ingredients and amounts for you. Let’s make breakfast burritos!

 

Coconut Turmeric Tortillas:

  • 4 cups *Young Thai Coconut meat, chopped
  • 2 teaspoons turmeric powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • approx 1/2 cup water (or enough to blend smooth)

Add all ingredients to high powered blender & puree. Spread on nonstick dehydrator sheet (I do large rectangles on parchment paper lined sheet for easy cleanup) & dehydrate at 115 for approx 6 hrs. Makes 4 large wraps. Careful not to spread too thin as they lose some of their thickness while in the dehydrator. *My wraps turn out speckled because I don’t take all the husk off of the coconut meat once I scoop it out of the shell. A little extra fiber is good 😉 Just be sure to clean off all the shell bits.

 

Jicama Fries

  • approx 3 cups sliced jicama
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon paprika (I like this smoked one – amazing flavor!)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/8 – 1/4 teaspoon cayenne pepper, optional

Toss all ingredients in a large bowl. Eat. Enjoy!

 

Egg-less Egg Salad

  • 2 cups Young Thai coconut meat, chopped
  • 1 celery stick, diced
  • 1/4 cup red onion, diced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon ground mustard seed
  • 1 teaspoon honey or agave
  • 1/4 teaspoon black salt
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon coconut oil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon turmeric powder

Add the coconut meat and diced celery to a bowl and set aside. Add the remaining ingredients to a small blender or tall cup and using a hand blender, blitz until smooth and emulsified.

 

To assemble the wrap, lay out your coconut wrap, layer about a handful of spinach, arugula, or green salad mix. Then scoop your egg-less egg salad and lay that on top and pile on as many jicama fries as you want. Roll. Serve with a side of fresh sliced tomatoes. Enjoy!

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