CHICKPEA FLOUR BREAKFAST SCRAMBLE WRAPS

Name: Chickpea Flour Breakfast Scramble Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 wraps
Cuisine: American
Ingredients: 100g chickpea flour (besan); 240ml water; 3g turmeric powder; 2g black salt (kala namak) for eggy flavor; 2g garlic powder; 2g onion powder; 100g baby spinach; 1 tomato, diced; 1/2 onion, diced; 2 large flour tortillas; Salt and pepper to taste

Egg-free scramble made from chickpea flour that tastes remarkably like eggs! Wrapped in a warm tortilla with veggies for a satisfying vegan breakfast.

24g

Protein

350

Calories

25m

Total Time

Yield

Nutrition per 1 wrap

Carbs42g

Fat12g

Fiber8g

Sugar4g

Sodium420mg

DifficultyEasy

INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

2 servings per recipe

Serving size

1 wrap

Amount per serving

Calories

350

% Daily Value*

Total Fat 12g

Total Carbohydrate 42g

Dietary Fiber 8g

Total Sugars 4g

Protein 24g

*The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used.

Verified using USDA FoodData Central

P:E Ratio

Higher = Better

: 1

P:E Ratio = grams of protein per 100 non-protein calories. Higher ratios support fat loss & muscle retention.

INSTRUCTIONS

Make Batter

Whisk chickpea flour, water, turmeric, black salt, garlic powder, and onion powder until smooth.

Sauté Veggies

Heat oil in a non-stick pan. Sauté onion until soft, add tomatoes and spinach. Cook until wilted. Set aside.

Cook Scramble

Pour batter into the same pan over medium heat. As it sets, use a spatula to break it into scramble-like pieces. Cook 8-10 minutes until no longer wet.

Combine

Add sautéed vegetables back to the pan and mix with the scramble.

Assemble

Warm tortillas. Divide scramble between tortillas, roll up, and serve.

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