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Breakfast Wrap
朝食ラップ

It may be a bit hard to see the wrap, but it’s there.

I’ve been really enjoying wraps lately.

Especially these whole wheat wraps are so tasty.

It took me a while to get used to whole wheat food, but they have finally started growing on me.

Lately I’ve been choosing darker colors over lighter colors (e.g., whole wheat vs. regular flour) for food, so my choice was easy when I was out shopping for potatoes.

Yep, sweet potatoes.

The potatoes were coated with a mixture of olive oil, maple syrup, cinnamon, and paprika.

The potatoes were placed on a sheet pan and then salt and pepper were sprinkled before going into the oven.

I typically do not like a mushy texture of vegetables, so I roasted my potatoes at the temperature (425F), probably a bit higher than how people typically roast their potatoes.

They turned out just the way I wanted.

They got a nice slightly caramelized crust outside and the inside was tender but not mushy or too wet.

A breakfast wrap!

This is “before” being wrapped, apparently.

But this way you can see what was inside.

On the wrap are sauteed spinach and kale, roasted spiced sweet potatoes, and scrambled tofu.

It’s a little tight, but you can wrap it. No problem!

And this awesome home cold-brewed coffee makes the breakfast even better.

Tear a small piece, and make a tiny wrap for each bite.

It’s a fun way to eat a wrap.

Breakfast Wrap 

2 whole wheat wraps
roasted spiced sweet potatoes
– 1/4 cup olive oil
– 1/4 cup maple syrup
– paprika
– cinnamon
– 4~5 sweet potatoes, peeled and cut into bite-sized cubes
– salt and pepper
scrambled tofu
– 1 package extra firm tofu, microwaved for about one minute and remove excess water
– canola oil
– salt and pepper
– cumin
– turmeric
1~2 cups sauteed and salted/peppered kale and spinach1. Make roasted sweet potatoes. Preheat the oven to 425F. In a bowl mix olive oil, maple syrup, paprika, and cinnamon. Add sweet potatoes and coat the potatoes with the oil mixture. Place the potatoes on a sheet pan in a single layer. Salt and pepper. Roast in the oven for about 20~25 minutes, or until cooked through.
2. Make scrambled tofu. Roughly mash tofu with a wooden spoon. Sautee the tofu in oil. Salt and pepper. Add cumin and turmeric. Mix well and continue to sautee for another few more minutes.
3. Warm wraps on a pan over high heat for a minute or so each side.
4. Place sauteed kale and spinach, roasted sweet potatoes, and scrambled tofu over wraps.

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One Comment

  1. Karly wrote:

    Wowza, do these look amazing!!! Such a great, healthy and flavorful way to kick off the day!

    Reiko Reply:

    Thank you, Karly! I really liked this for breakfast. 🙂

    Monday, July 31, 2017 at 3:28 pm | Permalink
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