Epic Breakfast Crunchwrap

Name: Epic Breakfast Crunchwrap
Ingredients: FOR THE BREAKFAST POTATOES:; 2 cups Sweet Potato, Peeled And Chopped; 1/2 cups Green Bell Pepper, Chopped; 1/2 cups Onion, Chopped; 1 Tablespoon Lime Juice; 1/4 teaspoons Black Pepper; 1/2 teaspoons Garlic Powder; 1 Tablespoon Coconut Aminos; FOR THE TOFU SCRAMBLE:; 14 ounces, weight Package Extra Firm Tofu; 1/2 teaspoons Garlic Powder; 1/4 teaspoons Black Pepper; 1 Tablespoon Nutritional Yeast; 1 dash Black Salt; 1 Tablespoon Coconut Aminos; 4 ounces, weight Seitan, Chopped; 1/2 cups Tomato, Chopped; FOR THE WRAP:; 1 cup Mashed Avocado; 4 pieces Tortilla; Green Chile, To Serve

21 ingredients

6 steps

Ingredients

FOR THE BREAKFAST POTATOES:
2 cups Sweet Potato, Peeled And Chopped
1/2 cups Green Bell Pepper, Chopped
1/2 cups Onion, Chopped
1 Tablespoon Lime Juice
1/4 teaspoons Black Pepper
1/2 teaspoons Garlic Powder
1 Tablespoon Coconut Aminos
FOR THE TOFU SCRAMBLE:
14 ounces, weight Package Extra Firm Tofu
1/2 teaspoons Garlic Powder
1/4 teaspoons Black Pepper
1 Tablespoon Nutritional Yeast
1 dash Black Salt
1 Tablespoon Coconut Aminos
4 ounces, weight Seitan, Chopped
1/2 cups Tomato, Chopped
FOR THE WRAP:
1 cup Mashed Avocado
4 pieces Tortilla
Green Chile, To Serve

Directions

1

Preheat oven to 450°F. Prepare a baking tray with a silpat or parchment paper.
2

In a medium-sized bowl, combine all the breakfast potato ingredients. Stir so that everything is evenly coated.
3

Place the potatoes in the oven and cook them for 30-40 minutes, stirring everything once halfway through.
4

While potatoes are cooking, crumble tofu into a large, nonstick pan. Add garlic powder, pepper, nutritional yeast, black salt, and coconut aminos. Cook on low heat, and add a tablespoon of water at a time if the tofu starts to stick. After about 10 minutes, add the seitan pieces and tomato. Cook for 20 minutes until everything is warmed through.
5

Add potatoes, avocado, and tofu scramble into a tortilla, and place it onto a flat surface. To fold the tortilla, start from the bottom, and fold the edge up and over the center.
6

Heat up a flat bottomed pan (I used cast iron because it heats up quickly) to medium heat, and place the wraps fold side down. Cook them until golden brown and sealed, about 4 minutes. Top with green chili, enjoy!