Far East goes South of the Border with these sweet hoisin marinated vegetables, wrapped in whole wheat tortillas. The kids can tuck the vegetables deep in their wraps so they’ll hardly know they’re eating something so healthy. If you prefer a meatier meal, you can add cooked chicken to the wraps with the rice and vegetables.
These breakfast burritos came to me one weekend morning when I wanted to throw together a filling meal for the family before heading out for a day of active fun. They are so simple to prepare and great to take on-the-go for those crazy mornings when getting out of the house seems like a minor miracle.
I recently saw a recipe for a tortilla egg wrap that looked really fun and delicious, except that each one had to be made individually (time suck), so I decided to see if I could come up with a way to make them in bulk… Turns out, it was super simple and so yummy that my first batch disappeared before I could even test out refrigeration and freezing. The recipe below is for a very basic version — feel free to personalize it with your favorite add-ins such as different cheese, diced deli ham, chopped tomatoes, or diced bell peppers, really whatever sounds good to you!
Chickpeas are one of my favorite vegetarian staples because they are so delicious and versatile and this sandwich is a great example of that. Based on classic tuna salad, this version has a fantastic mixture of textures and flavors. For a lower carb option, skip the bread and instead make lettuce wraps or serve it on top of greens.
This salad can be eaten as a sandwich, on top of greens, or with crackers or pita chips as an appetizer – I have served it each way and it is always a big success. Scramble recipe tester Leanne Guido said she could eat this “luscious” salad every day, and tester Jennifer Doig described it as a “wonderful summer evening meal.”