Scrambled "tegg" and Avocado Breakfast Wraps

I don't know what grilling tortilla dough does chemically to a wrap, but it changes the taste.  It makes something magnificent, memorable, and pretty.  Who wants to eat something ugly, right?  Bare with me, I'm a little off this morning.  Perhaps it's the recent move, or maybe it's that I haven't slept an entire night in four years... who knows? Okay, now what was I saying?  Oh, yeah! Wraps!  As with most recipes, this can be changed to your liking.  But I think it's smashing the way that we had it this morning.  This is a breakfast wrap, filled with avocado mostly, but complimented with a protein, like scrambled tofu, or eggs if you're so inclined.  You add a few more sandwich type fillings, and then make it wet.  Yes, make it wet.  "I just LOVE dry wraps and sandwiches" said no one ever.  Sooo, you've gotta lather this baby up with some creamy stuff.  Then, you close up the wrap, and sear it on both sides.  MAMA MIA!  You could eat these without pan searing them, but I've tried it, and they just don't have that BOOM of flavor.

(GF) To make these gluten free, I have often used rice wraps instead of tortilla, but you can't pan sear rice wraps :(  No worries though, they are pretty darn good.

I always pair these with fruit... mmgood.

Ingredients:

5 large tortilla wraps

2 ripe Avocados (I like organic)

1/2 ripe tomato (optional)

pinch of alf alfa sprouts (optional)

1 (12oz) box of Mori Nu silken tofu scrambled (Scrambled Teggs recipe here)

About 20 leaves of baby spinach (1 cup?)

1/2 Cup of vegan mayo (I use Vegenaise)

1/4 Cup of Cashew Cheese (optional, but so good!)

1/2 Cup of shredded Daiya Mozzerella 

3 strips of cooked Fakin Bakon, or a Tablespoon of artificial bacon bits

Directions:

~lay out your 5 tortilla wraps, and slather with vegan mayo and cashew cheese. (Keep in the middle, because the outer edges will be folded, see picture of open wrap)

~scramble your tofu according to the directions in my other recipe HERE.

~put about 4 leaves of baby spinach on each wrap

~spread a pinch of alf alfa sprouts longways on each wrap

~slice your avocados and make a little train of slices down the center of each wrap

~do the same with tomatoes

~sprinkle daiya mozzerella (as much as you like)over that

~pull your "bakon" strips into little pieces and add sparingly, you don't want to use a whole strip probably, because it's over powering in my opinion.  Or sprinkle on your artificial bacon bits

~top with your scrambled tofu (it may not seem like a lot, but distribute evenly... your other ingredients are the bulk of the wrap.  (or you could always double the scrambled tofu, for hefty wraps.

Sorry it's so sloppy, I'm off my game today!  But you get the idea.

~now that you've got all of your ingredients in the middle of your tortilla, it's time to wrap it up

~fold the sides in first (which would be the top of this picture, where the ingredients are closest to the edges)

~then, holding the sides in, wrap the big sides in

~take a medium sized frying pan, and spray it with oil, and turn it to medium high heat

~as the pan is getting hot, wet the flap of the wrap with a little water, and put it open side down.  The water will seal the wrap shut as it heats, so that it doesn't open while your eating it. (scroll back up to the top picture and see how the wrap looks sealed by the heat)  I just run the open flap under a thin stream of tap water, and close it as I'm taking it to the pan.  This is optional, it just helps seal the wrap.

~sear wrap for about 2 to 3 minutes on each side.  Don't leave it long, they'll burn!

~if you accidentally burn the wrap, you can scrape off the burnt part with a butter knife

~cut wraps in half, and serve hot

Non-vegans love these wraps! Enjoy.  Oh, and feel free to add mushrooms, onions, or whatever you like!