[Recipe] Egg & Avocado Wrap Using Oven
Breakfasts are usually a rushed affair for us with milo or oats. Not too bad in terms of nutrition, but it could definitely be better.
When I laid my hands on Mission's new Super Soft wraps, I made my favourite wraps egg and avocado again. Yes, imagine creamy scrambled eggs, avocado and other veggies - all in one mouthful. Very yummy! More importantly, I finally managed to power pack more nutrition to the wraps (without breaking the skin LOL), thanks to a new formula which makes the wraps softer and more flexible than the original ones.
What a wholesome breakfast we had - high in monounsaturated fatty acids (excellent for heart health) and protein. Because they made our mornings feel so good, I call them my Sunrise Avo-Taco Wraps. Hope you like them too!
What a wholesome breakfast we had - high in monounsaturated fatty acids (excellent for heart health) and protein. Because they made our mornings feel so good, I call them my Sunrise Avo-Taco Wraps. Hope you like them too!
Sunrise Avo-Taco Wrap (Oven)
Yield: 12-halves
Ingredients
6 Super Soft Mission wraps1 butterhead lettuce
1 avocado, sliced
1 slice of lemon
1 tomato, sliced
3 large eggs
Shredded cheese
Pepper to taste
Directions
1) Squeeze.
Squeeze lemon over the avocado to slow down the oxidation/ browning.
2) Preheat.
Preheat oven to 175 degrees Celsius.
3) Mix.
Beat eggs. Add cheese and pepper, mix well.
4) Cook.
Bake the egg mixture uncovered at 175 degrees Celsius for 10 minutes.
Stir well and continue baking for another 10 minutes or until eggs are
set.
5) Heat.
Heat the wraps at 175 degrees Celsius for 5 minutes. All your ingredients are now ready!
Tips: Do not overheat as the wraps may burn or become overly crispy/ too
brittle for wrapping. 
6) Arrange and fold.
Lay the wraps flat. Place the lettuce, avocado and tomato towards the
bottom centre part of the wrap. Fold in from the left and right sides,
roll up tightly, cut into half and enjoy!
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