Sausage & Tomato Breakfast Burrito
What You Need:
5 large eggs
4 ounces mild Italian sausage or 1 large link, casing removed
10-12 cherry tomatoes
4 brown mushrooms sliced
1 green onion chopped
1 cup spinach leaves
4 slices fresh mozzarella cheese torn into chunks
2 6- inch flour tortillas
Whisk the eggs in a small bowl. Add a dash of cold water and a pinch of kosher salt, whisk again and set aside.
Heat a large fry pan to medium high heat and cook the sausage, breaking it into chunks, until it's browned. Add the cherry tomatoes, mushrooms and green onion and cook, stirring only a few times so the tomatoes start to blister and the mushrooms lightly brown. Add the spinach and cook until it wilts. Transfer the mixture to a bowl.
Wipe the pan clean then spray with non-stick cooking spray and heat on medium high heat. Add the eggs and let them cook undisturbed until they start to bubble and the edges begin to cook. Gently stir and fold the eggs until most of the liquid has cooked. Add the sausage mix to the eggs and fold. Add torn pieces of mozzarella cheese, and fold into the eggs. If the cheese doesn't want to melt, cover with a lid for 30 seconds or so.
Heat the flour tortillas in the microwave for 15 seconds. Fill each tortilla with a scoop of the egg mixture, fold into a burrito and serve using our taco holders with hot sauce or salsa.
Tandoori Steak Lettuce Wraps
1/2 cup grapefruit juice
1/4 cup soy sauce
2 large cloves garlic, minced
Freshly ground black pepper
2 pounds flank steak, trimmed of excess fat and silver skin
1/2 cup 2 percent Greek yogurt
1/4 cup plus 2 tablespoons grapefruit juice
3 large cloves garlic, minced
1 tablespoon honey
2 teaspoons tandoori powder
1 teaspoon ginger, grated
Kosher salt and freshly ground black pepper
2 ruby-red grapefruits, peeled, removed of the pith, segmented, and coarsely chopped into 1/4-inch pieces
2 english cucumbers, peeled, finely diced
2 green onions, finely sliced
4 sprigs mint, minced
1/4 cup extra-virgin olive oil
1 head romaine lettuce, leaves pulled apart
To make steak marinade: Whisk together grapefruit juice, soy sauce, garlic, and freshly ground black pepper. Pour over steak, and marinate at room temperature for 10 to 30 minutes while you make the sauce and filling.
To make tandoori sauce: Whisk together yogurt, grapefruit juice, garlic, honey, tandoori powder, and ginger. Salt and pepper to taste. Pour into a small saucepan with 1/4 cup water. Cook over low heat, about 10 minutes, until thickened. Set aside.
To make filling: Toss grapefruit, cucumbers, green onions, and mint with extra-virgin olive oil. Salt and pepper to taste. Set aside.
To cook steak: Cook steak in a very hot cast iron skillet, about 3 to 5 minutes per side. Remove it from the pan, and let it rest for 5 minutes. Slice thinly against the grain.
To assemble wraps: Place lettuce leaves on a plate. Place a couple of pieces of steak in a romaine leaf, top with grapefruit filling, and drizzle with tandoori sauce. Wrap or roll however you want them. Serve immediately without fuss using our stainless steel taco holders.
California Chicken Club Wrap
8 slices bacon
2 cups shredded chicken
salt and pepper
1 mango, finely chopped
6 tablespoons mayonnaise, divided
2 tablespoons fresh lime juice
1 large avocado, or 2 small
4 large whole wheat or spinach tortillas (10-inch)
2 cups shredded romaine
1 large tomato, diced
Place the bacon in a large skillet and cook until crisp. Transfer to a paper towel lined plate and set aside.
Place the chicken in a large bowl and season with salt and pepper. Add the mango, 3 tablespoons of the mayonnaise and the lime juice.
Remove the pit and skin from the avocado and place in another bowl. Roughly mash, season with salt and pepper, then stir in the remaining 3 tablespoons of mayonnaise.
Lay a tortilla on a work surface and spread 1/4 of the avocado mixture over the tortilla, leaving a 1-inch border. Layer 1/4 of the lettuce down the center, followed by 1/4 of the tomato, 2 slices of bacon, then 1/4 of the chicken mixture. Fold in the 2 sides of the tortilla, then roll up like a burrito.
Repeat with the remaining tortillas and ingredients.
Cut each wrap in half and place each one on to your stainless taco serving tray.
Mexican Quinoa Roll-up
What you need:
1 cup quinoa, uncooked
15 oz (400 g) black beans
7 oz (200 g) corn
1 onion, chopped
1 chili, chopped, seeds removed (optional)
1 red pepper, diced
wraps (whole wheat, gluten-free)
salt, pepper to taste
guacamole, vegan sour cream (optional)
Cook the quinoa according to the manufacturer’s instructions. In the meantime, prepare your vegetables. Peel and chop the onion, seed and dice the chili and red pepper.
Heat a sauce pan and add a little bit of oil. Transfer the onion, chilli, and red pepper and sauté for about five minutes until they begin to soften.
When the quinoa is ready, take a wrap and fill it with the vegetables mix, corn, and black beans. Add a bit of guacamole and sour cream, plus a dash of BBQ sauce, if you like. Roll and enjoy.
For an easier and more worry-free dieting, you can most definitely prepare these healthy wraps ahead of time. Place them in your stainless steel taco holders, cover them in plastic wrap, and pop ‘em in your fridge. Once it’s time to eat them or bring them as your office lunch, just reheat them in your oven before packing them up.