Scrambled eggs, smashed avocado and bean breakfast wrap

• Produce

  • 1 Avocado (100g, small
  • 1/4 cup Coriander, loosely packed fresh leaves
  • 1 tbsp Coriander, fresh leaves
  • 130 g Kidney beans, canned
  • 2 tsp Lime, rind
  • 1/2 Red onion (50g, small
  • 1 Tomato (150g, medium

• Refrigerated

  • 2 Egg whites
  • 2 Eggs

• Condiments

  • 2 tsp Lime juice

• Oils & Vinegars

  • 1 tsp Rice bran oil

• Bread & Baked Goods

  • 4 Rye mountain bread wraps (100g

• Dairy

  • 1 tbsp Skim milk

• Other

  • 1 Long fresh green chilli, sliced thinly

Found on foodtolove.com.au

Description

Ingredients

• 1 small avocado (100g)
• 2 tsp lime juice
• 2 tsp finely grated lime rind
• 130 g rinsed, drained canned kidney beans
• 1 medium tomato (150g), chopped finely
• 1/2 small red onion (50g), sliced thinly
• 1 long fresh green chilli, sliced thinly
• 1/4 cup loosely packed fresh coriander leaves
• 2 eggs
• 2 egg whites
• 1 tbsp skim milk
• 1 tbsp coarsely chopped fresh coriander leaves
• 1 tsp rice bran oil
• 4 rye mountain bread wraps (100g)

Directions

• Mash avocado, juice and half the rind roughly in a small bowl with a fork. Season with pepper.Combine kidney beans, tomato, onion, chilli, coriander leaves and remaining rind in a small bowl. Season with black pepper.Whisk eggs, egg whites, milk and chopped coriander in a small bowl until combined.Heat oil in a medium non-stick frying pan over medium-low heat; cook egg mixture, stirring gently, for 2 minutes or until just set.Place two wraps together. Spread wrap with half the avocado mixture; top with half the bean mixture and half the scrambled egg. Roll up to form a wrap; cut in half. Repeat with remaining wraps.