Vegan Savory Egg Wrap

Elevate your breakfast or lunch game with this flavor-packed Vegan Savory Egg Wrap! Featuring a protein-rich, egg-free "omelet" made from chickpea flour and seasoned with kala namak for that distinctive eggy flavor, this plant-based wrap is as satisfying as it is wholesome. Sautéed red bell peppers, spinach, and green onions provide a burst of color and nutrients, while creamy avocado, juicy tomato slices, and fresh cilantro bring vibrant, complementary flavors. Wrapped in a soft whole wheat tortilla, each bite is a perfect balance of hearty, savory, and fresh. Ready in just 30 minutes, this recipe is a delicious way to enjoy a high-protein, vegan-friendly meal that's perfect for on-the-go or as a quick, healthy lunch. Keywords: Vegan Egg Wrap, Chickpea Omelet Wrap, High-Protein Vegan Breakfast, Plant-Based Lunch.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour
• 1 cup Water
• 2 tablespoons Nutritional yeast
• 0.25 teaspoon Turmeric
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Kala namak (black salt)
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 0.5 cup Red bell pepper, diced
• 1 cup Spinach, chopped
• 0.25 cup Green onions, sliced
• 4 pieces Whole wheat wraps
• 1 medium Avocado, sliced
• 1 medium Tomato, sliced
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

In a mixing bowl, combine chickpea flour, water, nutritional yeast, turmeric, garlic powder, onion powder, kala namak, and black pepper. Whisk until smooth and set aside to rest for a few minutes.

Step 2

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add diced red bell pepper and sauté for 2-3 minutes until it begins to soften.

Step 3

Add the chopped spinach and sliced green onions to the skillet. Cook for an additional 2 minutes until the spinach has wilted.

Step 4

Stir the chickpea flour mixture again and pour it over the sautéed vegetables in the skillet. Spread evenly and let it cook for about 5 minutes, or until the edges start to lift and the surface is mostly set.

Step 5

Use a spatula to flip the 'egg' mixture carefully, and cook the other side for another 2-3 minutes.

Step 6

Remove the skillet from heat and let the 'egg' mixture cool slightly.

Step 7

Lay each whole wheat wrap flat and distribute the cooked 'egg' mixture evenly among them.

Step 8

Top each wrap with slices of avocado, tomato, and a sprinkling of chopped cilantro.

Step 9

Roll each wrap tightly and slice in half if desired. Serve immediately.

Nutrition Facts

Serving size	(1117.0g)

Amount per serving	% Daily Value*
Calories	1612.3

Total Fat 71.8g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2166.7mg	0%
Total Carbohydrate 190.1g	0%
Dietary Fiber 47.5g	0%
Total Sugars 25.8g
Protein 59.1g	0%

Vitamin D 0IU	0%
Calcium 431.6mg	0%
Iron 18.4mg	0%
Potassium 3327.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.3%

Protein: 14.4%

Carbs: 46.3%