SPICY TEMPEH BREAKFAST BURRITO
Category : FOOD
2 tsp olive oil
200g plain tempeh sliced
1⁄2 red onion grated
1 garlic clove crushed
2 Roma tomatoes diced
1⁄4 lime juiced
1 jalapeno chili finely sliced
salt & pepper, to taste
1⁄2 avocado sliced
2 sprigs of fresh coriander roughly chopped
1 small (40g) wholegrain wrap or tortilla (or gluten-free)
Heat oil in a frypan on medium heat and cook tempeh for a few minutes until browned. Set aside.
In a small bowl, mix together onion, garlic, tomatoes, lime juice and jalapeno and season to taste.
Partially heat the tortillas in the frypan for a few seconds, remove from heat and top them with tempeh, tomato mix, avocado, and fresh coriander.
Fold the tortilla in half, and then half again and use your fingers to tuck in all the ingredients. Once tightly folded, add the tortilla to a pan on high heat and warm until sides are browned and slightly crispy. Slice in half to serve.