Back to all recipes
Pregnancy Recipe

Breakfast

Breakfast burrito wrap

A filling wrap of scrambled pasteurized or fully cooked eggs, black beans and peppers, cooked through and rolled in a whole-wheat tortilla.

Prep
8 min
Cook
8 min
Total
16 min
Portions
1
  • Easy
  • Pregnancy
  • Vegetarian
  • High-protein
  • Iron-containing
Breakfast burrito wrap served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 1 portion. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the olive oil in a pan and cook the diced pepper for 2–3 minutes until softened.
  2. Step 2. Add the black beans and warm through, stirring occasionally.
  3. Step 3. Beat the eggs and pour into the pan, stirring gently and continuously until fully set with no runny liquid.
  4. Step 4. Warm the tortilla wrap in a dry pan or microwave for a few seconds.
  5. Step 5. Spoon the egg mixture onto the wrap and sprinkle over the cheese.
  6. Step 6. Roll up the wrap tightly and serve immediately while steaming hot.

Allergens for your selection

  • Contains: Eggs
  • Contains: Milk
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.