Breakfast and lunch wraps

I spent all morning yesterday making wraps for my breakfasts and lunches because I like have my food quick to hand in the day. This inclination tends to shove me toward the fast food and ready meal sector. This is not a helpful situation so I decided to take the problem to hand.

I am not a massive fan of oats in a none cookie form to be honest and I have gone off of smoothies lately (probably because it is less hot outside) so plan C. In the US, I know you can get breakfast burritos frozen in stores and fresh at fast food places and restaurants but in the U.K. they are not a thing at all. I missed them! I also needed to find a way to make them without oil or animal products. I have only ever had ones with sausage and eggs as the starting point so required a rethink.

American breakfast sausage is completely different from UK sausage. The flavouring is different so even before going plant based I hadn’t found a sausage that filled that breakfast sausage place. My in laws made sausages that I loved but they were still not breakfast ones for me. So this is problem one and something I have NOT overcome though I am continuously testing options.

Problem two was the eggs. I have yet to confidently make scrambled tofu. I made it for my first lot of burritos last week but it didn’t go well and though the product tasted fine the texture was wrong. This week I used a more solid tofu and got a better texture but I still am not sure it is right. I do not feel my scramble is good enough to share a recipe at this time but it did the job ok.

The last problem was actually the first one I solved. My favourite burrito back home had potato in it. That potato is my country potatoes recipe I posted a few weeks ago. It is perfect in the burrito. It is so much my favourite part that half of my lunch ones also have the potato in it despite buying rice for it.

What is the best part of breakfast burritos? For me it is being able to put whatever strikes my fancy inside of it. Some things I might preplan while other bits I scavenged from around my kitchen. Waste not want not and all that.


  • Scrambled tofu
  • Vivera plant bacon
  • Baked beans
  • Beans (not of the baked variety)
  • Lentils
  • Tofu


  • Country potatoes
  • Rice
  • Sweet Potatoes


  • Onions
  • Peppers
  • Mushrooms
  • Tomatoes
  • Spinach
  • Carrot (shredded)
  • Anything you like really


  • Applewood vegan Mexicana cheese
  • Cheezy Sauce
  • Salsa
  • Sauces (bbq, sriracha, sweet chili, etc)
  • Guacamole
  • Hummus

Obviously, each burrito is wrapped up in a tortilla. Now the tortilla was not as straightforward as I would like either. The U.K. does not make the highest quality tortillas. None are oil free. Few are truly wholewheat and when they are they tend to be so dry they fall apart. I tried the wheat and white ones and still had them crack and bits fall off. In the end I decided the white ones were my only real option and even those stick together so badly in the packaging that I spend ages carefully prying them apart in hopes of them all remaining whole. You might point out that I have my own recipe but I also only have a small griddle to use so I can’t make the big tortillas I need at home. So now you know why I used white tortillas but you can use whatever works for you.

You might note that I used faux cheese which is processed fat mostly. The cheesy flavour and texture is an important part of the burrito for me. I used what I had to hand last week. This week I had fresh cheezy sauce made up so used that instead. The cheezy sauce also adds a hint of vegetables to the burrito so as to be a little more healthy.

The latest had the cooked veggies in it too which I think works for breakfast ok. I had to use it in my lunch ones as well since I didn’t have any salad around. I wish for the lunch ones that I had been more prepared with salad as I think that is a missing element though as I also frozen those burritos the salad wouldn’t have worked for reheating. In future I think my lunch ones should have spinach in it as it is good cooked or cold.

I think the key though is to use an element of each category (protein, carb, vegetable, and extra) in each wrap. Be careful to not overfill while also managing to have a hearty wrap. The tortilla will split if you have too much filling and wrap too tightly.

I froze all of my wraps for both breakfasts and lunches. Things to watch out about with freezing. Wrap in parchment, paper towel or maybe wax wraps. the key is to keep them separated from their neighbouring wraps in you freezer container or they will get stuck. I did my first batch with plastic wrap as my daughter had brought it into the house (I don’t buy it) and it worked but it was single use plastic and I am not happy with that. I tried into zipper bags without individual wraps but they stuck a bit. I tried in a glass storage box and they stuck to the box and each other. My daughter wrapped hers in paper towel and with the exception of minor paper sticking it worked a treat but you have to cook in the wrapping and peel off carefully at the end.


I used a microwave for 2.5 minutes then flip it over and heat another 2.5 minutes. This worked well for me. Then carefully peel off the paper. I then cut it in half to check it is hot through and if not the cut wrap is heated another minute. At that point it is all scalding hot and has to cool because Sod’s Law. I think I would be inclined to heat it up before heading off is I was going out with the food even if you have access to a microwave to reheat there just because invariably the wrap will be too hot, need to cool, and your break is over while you look at your lovely lunch with no time to eat. Perhaps that is just my luck though.

I bet all you lovely people will come up with some over the moon combinations to keep breakfasts and lunches interesting and easy.

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