Start your morning with this vibrant, satisfying breakfast burrito packed with creamy avocado, roasted cherry tomatoes, and a perfectly fried egg.
Rich in plant-based protein, fiber, and heart-healthy fats, it offers balanced nutrition with minimal saturated fat.
Quick and easy to assemble, this colorful wrap is ideal for weekday breakfasts, meal prep, or a wholesome, grab-and-go option.
Avocado & Egg Breakfast Burrito
Equipment
- 1 large shallow baking tray
- 1 Frying pan
- 1 Small Mixing Bowl
- 1 Plate
- 1 Knife
- 1 chopping board
Ingredients
- 700 g cherry tomatoes halved or quartered
- 3 tsp olive oil
- 2 garlic cloves finely sliced
- 1 red chilli sliced
- 1 lime zested and juiced (or lemon as substitute)
- 30 g fresh coriander stems finely chopped, leaves roughly chopped
- 100 g low-fat natural yogurt
- 1 –2 tsp sriracha sauce to taste
- 4 eggs
- 4 multiseed wraps
- 35 g wild rocket ½ of 70 g pack
- 2 small avocados peeled, stoned, and sliced
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 200°C (fan 180°C), or gas mark 6. This ensures that the oven is hot enough to roast the tomatoes evenly, giving them a caramelized and slightly charred flavor that forms the base of this breakfast wrap.
- Roast the Tomatoes and Aromatics: Place the halved or quartered cherry tomatoes onto a large, shallow baking tray. Drizzle 2 teaspoons of olive oil over the tomatoes and add the sliced garlic and red chilli. Sprinkle over the lime zest and pour the lime juice evenly across the tray. Use your hands or a spoon to gently toss the mixture so each tomato is coated with oil, garlic, chili, and lime. Roast in the preheated oven for 20 minutes, or until the tomatoes are soft, blistered, and lightly golden. Halfway through roasting, give the tray a gentle shake to ensure even cooking.
- Season and Add Fresh Herbs: Once roasted, remove the tray from the oven. Sprinkle the majority of the chopped coriander stems over the tomatoes and gently toss to combine. Taste and season with a pinch of salt and freshly ground black pepper. This herb infusion elevates the flavor and adds freshness to the filling.
- Prepare the Sriracha Yogurt: While the tomatoes are roasting, take a small mixing bowl and combine the low-fat natural yogurt with 1–2 teaspoons of sriracha sauce, adjusting the amount according to your preferred spice level. Whisk together until smooth and creamy. Set aside at room temperature so it’s ready to drizzle over the wraps later.
- Fry the Eggs: Heat the remaining teaspoon of olive oil in a medium frying pan over medium heat. Crack in the eggs one by one and cook for approximately 3–4 minutes until the whites are fully set but the yolks remain slightly soft. For firmer yolks, cook an extra minute. Once cooked, carefully transfer the eggs to a plate and cover loosely with foil to keep them warm while you assemble the wraps.
- Warm the Wraps: Using the same frying pan (or a dry skillet), warm each multiseed wrap for about 30 seconds on each side until pliable and slightly toasted. Warming the wraps makes them easier to roll without cracking.
- Assemble the Burrito: Place a warm wrap flat on a plate. Start by adding a small handful of wild rocket leaves as the first layer. Spoon over a generous portion of the roasted tomato mixture, ensuring some of the blistered juices are included. Arrange a few slices of avocado on top, followed by a fried egg. Drizzle with the prepared sriracha yogurt and sprinkle over the remaining coriander leaves for garnish.
- Fold and Roll the Wrap: Fold in the ends of the wrap and then carefully roll it up tightly to encase the filling. Use a sharp knife to cut the wrap in half diagonally for a visually appealing presentation.
- Optional Extras: For added texture and flavor, you can mix in some charred sweetcorn with the tomatoes before roasting, or for a non-vegetarian variation, add a crispy rasher of bacon to each wrap.
- Serve Immediately: Serve these burritos warm for a satisfying breakfast or brunch. Pair with a fresh green salad or a light fruit juice for a complete meal. Enjoy the creamy avocado, spicy yogurt, and perfectly roasted tomatoes with each bite.
Notes
- Use ripe but firm avocados to ensure smooth slicing without mushiness.
- Cherry tomatoes can be substituted with plum or vine tomatoes, but halve or quarter them for even roasting.
- Adjust the sriracha yogurt according to your preferred spice level; start with less and add gradually.
- Warm the wraps briefly to prevent cracking while rolling.
- Fresh coriander adds a bright, herbal flavor, but you can substitute with parsley or basil if desired.
- For extra texture, consider adding charred sweetcorn or lightly roasted bell peppers.
- This recipe is perfect for meal prep; keep components separate and assemble just before eating.
Chef’s Secrets To Perfect Burritos
The key to making these burritos truly delicious lies in layering textures and flavors.
Roasting the cherry tomatoes slowly allows their natural sweetness to intensify while creating a lightly charred exterior that adds depth.
Always use ripe avocados for creamy consistency, and slice them just before assembling to prevent browning.
Fry eggs gently over medium heat so the yolks remain slightly soft, providing a rich, velvety texture that complements the roasted vegetables.
Drizzling sriracha yogurt over the top not only adds a kick of heat but also balances the richness of the avocado, tying all the flavors together harmoniously.
Don’t underestimate the power of fresh herbs—adding coriander at the end brightens every bite.
Serving Suggestions For Maximum Flavor
These breakfast burritos are versatile and can be served in multiple ways.
Pair them with a light green salad or fresh fruit for a complete breakfast or brunch.
For an extra indulgent twist, serve alongside roasted sweet potato wedges or a dollop of guacamole.
They also work well as a portable meal for lunch boxes or picnic baskets.
Cut diagonally for an elegant presentation, showing the colorful layers of tomato, avocado, egg, and rocket, making the dish visually appealing as well as flavorful.
Storage Tips To Keep Burritos Fresh
If preparing ahead, store the roasted tomatoes, sliced avocado, and sriracha yogurt separately in airtight containers in the refrigerator.
Wraps can be kept in a sealed bag or container at room temperature for a few hours or lightly warmed before serving.
Assemble just before eating to maintain freshness, especially for the avocado and rocket, which can wilt or brown if pre-rolled.
Leftover burrito fillings can be reheated gently in a pan or microwave, but avoid overheating eggs, as they may become rubbery.
For longer storage, freeze only the roasted tomato mixture; wrap assembly is best done fresh.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace eggs with scrambled tofu or a chickpea flour omelet.
Swap the yogurt for a plant-based version, and you’ll still enjoy a creamy, flavorful breakfast burrito.
2. How can I make this burrito less spicy?
Simply reduce or omit the sriracha in the yogurt and skip the red chilli.
You can add a mild paprika or smoked paprika for flavor without heat.
3. Can I use regular tomatoes instead of cherry tomatoes?
Absolutely. Use ripe plum or vine tomatoes, cutting them into small pieces for even roasting.
The key is to achieve soft, slightly caramelized tomatoes for maximum flavor.
4. Can I prepare this recipe ahead of time?
Yes, but keep components separate. Roast the tomatoes, slice avocado just before serving, and store yogurt separately.
Assemble the wraps right before eating to ensure freshness and texture.
5. What can I add to make it more filling?
Add charred sweetcorn, black beans, or cooked quinoa to boost fiber and protein.
For non-vegetarians, crispy bacon or cooked chorizo works well without overpowering the flavors.
