Cheesy Chickpea Scramble Burritos

I’ve been making these wraps for a few weeks now – I like to freeze them for easy and quick breakfasts. What I do is, place the chickpea mixture into the wraps, fold them into burritos and into some foil and then into the freezer they go. When I want to eat one, I take it out of the freezer the night before, pop it in the microwave for a minute or two, to warm and then crisp the burrito up in a frying pan before devouring.

Ingredients

• 5 Tortilla Wraps
• 2 Tins Chickpeas
• 1 Large Onion
• 2 Celery Stalks
• 2.5 Avocados
• 250g Potatoes
• Cheese
• 1 Tbsp Garlic Puree
• 2 Tsp Dijon Mustard
• 1 Tsp Turmeric
• 2.5 Tsp Smoked Paprika
• 4 Tbsp Nutritional Yeast
• 1 Tbsp Olive Oil
• 1/2 Tsp Sea Salt
• 1/4 Tsp Black Pepper

Directions

Peel and dice the potatoes, cover with smoked paprika and pop them in the air fryer on 200c – until crispy.

In a blender add the chickpeas and blend until you have a crumbly mixture. Now do the same for the onion and celery.

Add the onion and celery to a frying pan with the olive oil and sauté until soft, then add in the chickpeas.

Now you can add the remaining ingredients, including the crispy potatoes. Stir everything together,

Lay your tortillas out and smash some of the avocado across the centre with a sprinkling of salt and pepper, add around 2 spoonfuls of the chickpea mixture and top with a little cheese; then wrap up that burrito.

Continue this same method for all the tortillas and mixture.