I was first introduced to gluten free bread products when I worked at an organic cafe in North Carolina. I dreaded when tickets would come into the kitchen with gluten free in that red type that signifies a modification to a menu item. If you work in a kitchen, you know exactly what that means – the more red, the more dread. The gluten free wraps we used back then would just crumble. If you were lucky, you could get it wrapped up and on a plate, but you know it crumbled the second the hungry customer put a finger on it.
Since I have no health conditions that lead me eat a gluten free diet, I have just stayed away from these products. That is until BFree Foods delivered a HUGE box of gluten free breads, rolls, wraps, pitas and bagels to my doorstep. Their products are gluten free, but also vegan, which is rare for gluten free breads, which typically contain eggs to replace the protein lost by omitting gluten. Some of the products, like the wraps featured in this recipe, are loaded with extra nutrients from chia seeds, quinoa and teff.
Unlike those first gluten free wraps, these are easy to handle and don’t crumble. The superfood wraps used in this breakfast burrito recipe have an earthy taste to them, likely from the teff and other grains used to put the “super” in superfood. Other BFree Foods products, like the bagels and rolls don’t have any of that earthy aftertaste – everything slices, toasts and holds foods just like a traditional pitas, bagels, wraps and sandwich breads.
This recipe is like a compilation of my time in North Carolina. After the organic cafe closed, I went to work for a different cafe and bakery called Mad Hatter’s Cafe and Bakeshop. The cafe was a popular brunch spot, located across the street from Duke University. Our best seller was, you guessed it, a breakfast burrito.
This cafe holds a special place in my heart because that’s where Josh and I met. He likes to tell people we met in jail, but I’m a terribly awkward liar, so that story always falls flat. We’ve been away for 5 years now, and I would love to make a trip back there, someday, for the nostalgic rush it will give me.
Until then, I’ll stick with replicating the breakfast burrito. The recipe made three. You can squeeze it into four, since three is a rando quantity. I ate one, wrapped the other two in foil and popped them in the freezer. I don’t have a microwave, so I reheat them in the oven. It takes about 5-10 minutes and works really well!
Gluten Free Breakfast Burrito
I used this recipe as an opportunity to explore Follow Your Heart’s new product, Vegan Egg. The consistency is exactly like a scrambled egg, but the taste is pretty bland. I still add spices, like I would to a tofu scramble, so if you want to sub out the Vegan Egg for your favorite tofu scramble, be my guest.
- 1 15-ounce can black beans, drained and rinsed
- 1 tablespoon soy sauce
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper flake
- 1/4 teaspoon smoked paprika
- 2-4 tablespoons water
- 1 cup chopped veggies (onion, peppers, mushroom and garlic)
- 1/4 teaspoon chili powder
- 1/4 teaspoon curry powder
- salt and pepper to taste
- 4 Vegan Eggs (follow package instructions for water/powder ratio)
- 3-4 BFree Foods Gluten Free Wraps
- Avocado, salsa, cilantro and scallions to garnish, optional
- Add the black beans, soy sauce, liquid smoke, cumin, crushed red pepper flake and paprika to a small sauce pan. Heat over medium-low heat. Add a couple of tablespoons of water to create a slightly saucy consistency with the spices. Let cook on low to heat through the beans while you prepare the Vegan Egg.
- Heat a sauté pan over medium high heat. Add the vegetables. Add a splash of water to prevent them from sticking. Avoid using oil, as the Vegan Egg doesn’t absorb it, so using oil just makes your whole dish slimy and oily (aka gross). If you feel like pieces are sticking to the pan, add a splash of water or even a tiny bit of vinegar or lemon juice and stir.
- After about 5 minutes, add the chili powder, curry powder, salt and pepper. Toss to combine and add your Vegan Egg mixture. Use a spatula to stir and cook as you would scrambled eggs. Continue to cook like this until the Vegan Egg has solidified, about 5-7 minutes.
- Nuke your wraps in the microwave for 15 seconds, so they are warm and pliable. Add a big scoop of beans to the center and top with the Vegan Egg. Fold the left and right sides in, tuck in the bottom corners. Fold the bottom up and roll the rest, so you have a completely closed burrito. Repeat until all wraps are now filled breakfast burritos.
- Return the burritos to a pan to slightly toast the wrap. This step is optional, but adds a nice crunch and will help the wrap stand up to salsa.
- Top the burritos with salsa, avocado, cilantro and scallions (or whatever you fancy) and devour!