Breakfast
Tuna wraps – high protein recipe for meal prep
Healthy tuna wraps with eggs, cheese, kale, other vegetables! This is a satisfying and filling healthy savory high-protein recipe you can make in 15 minutes.
Craving tuna wraps? These healthy wraps with tuna, eggs and kale are high-protein, filling, satisfying and simple to make!
This is the kind of recipe that happens when we don’t eat at home for a few days. When we come back and open our fridge we'd find a half-eaten can of tuna, corn or beans, some eggs, some wilting greens, some olives that need to go ASAP, 1/2 a cucumber that is whispering things on its dead bed and some mozzarella that’s been hanging in there for a few weeks.
Can you tell that we loved the movie Sausage party? We feel like we wrote parts of it, then got amnesia and somebody stole all our money and fame from that movie.
Anyway, you know us. We try to make miracles out of leftovers. We think it’s our calling. And we know some garlic, tortilla and avocado can turn everything around.
TADAAAA.
From gross leftovers to one filling tuna wrap recipe that is tasty and healthy.
We had this for breakfast – lately we're craving savory things when we wake up. Well, we actually had it at around 12pm. Which, we've been involuntarily doing intermittent fasting these days, so it was our breakfast, even though we woke up at 6am.
This recipe is similar to our frittata recipe from a few years ago. Love that recipe. You can have this for breakfast, lunch, dinner – whenever you want.
After adding all the ingredients, we wrapped it all up, wrapped some paper around it, sliced in the middle (took a million pictures) and ate it like we're in a competition. The score: 1 wrap. Beat that.
Oh and btw, you can meal prep these. After we ate one we still had leftovers, so this would be good either for later in the day or the day after. Pretty sure it would keep 2-3 days. Not much that can go bad if you keep everything separate. Use whole cherry tomatoes and don’t slice the cucumber too small – you’ll be good!
This recipe is not vegan, vegetarian, gluten-free, dairy-free, paleo or low-carb. However, we feel good about these wraps as a first meal of the day. So many greens and vegetables, some protein, some carbs, some good fats – great way to start the day. Meals like this make us happy – they’re clean and they’ve got it all.
PS. And if you don’t like kale, add spinach, chopped broccoli or any other vegetables you like.
We hope you enjoy these higher-protein breakfast wraps filled with vegetables, let us know if you have any questions.
- Yield: 2 servings
- Prep: 5 minutes
- Cook: 10 minutes
- Total: 15 minutes
Ingredients
For the egg scramble:
- 1 1/2 cup kale, chopped
- 4 eggs
- handful shredded mozzarella cheese
- 1/2 can tuna (optional!)
- 3 olives, pitted & chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1/2 green bell pepper, chopped
- black pepper to season
Sauce:
- 1/2 avocado
- 2 cherry tomatoes
- 1 tbsp chopped scallion
- 1 tsp lemon
Other:
- 1/2 avocado, chopped
- cherry tomatoes or chopped tomatoes
- 1/2 small cucumber, chopped
- 1/2 cup lettuce, chopped
- tortillas to wrap
Method
- Sauté kale with garlic and olive oil for 2-3 minutes.
- Add olives and bell pepper.
- Add eggs and mix in well, optionally can whisk ahead if you feel like it. We forgot so we just whisked in the pan. Cook on both sides for 1-2 minutes, until golden brown-ish. Turn off heat.
- Put the tortilla on top to warm up when you're ready.
- Make the sauce using a hand blender, or leave it chunky by mashing all sauce ingredients with a fork. All you really need to do is add tomatoes, avocado, lemon juice and a little bit of onion somewhere and mix them together.
- Assemble tortillas: Start with the egg scramble, put enough for yourself (we put 1/2 of the mixture in one tortilla), top with the chopped vegetables, add sauce, wrap, and cut in half. Wrap each half in parchment paper and enjoy!
Notes
You can definitely eat this on the go, but we're not sure how long it would keep fresh.
