Vegan Breakfast Wraps

These vegan breakfast wraps are our current breakfast favourite! Roasted veggies, spinach, avocado, sweet corn and a wonderfully creamy tahini and yogurt dressing. So easy to make and packed with flavour! Who’s gonna give these a try?!

Ingredients:

• 1 bell pepper, sliced
• Handful cherry tomatoes, halved
• 1 tbsp olive oil 
• 1 tin (300g) chickpeas, rinsed and drained
• 1 tsp paprika powder
• 1 tsp curry powder
• Salt to taste

To serve:

• 3 tortilla wraps
• 3 tbsp hummus
• 1 avocado, diced
• Handful baby spinach
• 3 tbsp sweetcorn
• Fresh coriander
• Lime juice

Tahini yogurt dressing:

See Also

Vegan One-Pot Tomato Pasta

• ½ tbsp tahini
• 4 tbsp coconut yogurt
• 1 tsp maple syrup
• 2 tbsp lemon juice
• Preheat your oven to 190C.

Method:

1. Add bell pepper and cherry tomatoes to a baking dish, drizzle with olive oil and season with salt then roast in the preheated oven for 10 minutes.
   
2. Combine chickpeas with paprika, curry powder and salt in a small bowl. Add to the same dish and roast for another 10 minutes.
   
3. Now assemble your wraps. Start with hummus, then add spinach, the roasted veggies, avocado, sweet corn, tahini dressing, fresh coriander and finally a good squeeze of lime juice. Roll up and enjoy.

Did you make these vegan breakfast wraps?

We absolutely love seeing your takes on our recipes! If you make our vegan breakfast wraps, tag us on Instagram @weareveano. Also let us know how this recipe turns out for you in the comments!