Breakfast Burrito

Prep + cook time 15 mins

Serves 2


  • olive oil cooking spray
  • 2 halved shortcut bacon slices (60g)
  • 6 asparagus spears (80g), halved lengthways
  • 30g baby spinach leaves
  • 2 natural mountain bread wraps (50g)
  • 2 large eggs (50g each), whisked lightly
  • 125g can black beans, drained, rinsed
  • ½ small red capsicum (100g), sliced thinly
  • 1 tbsp smoky barbecue sauce
  • 1/3 cup (40g) finely grated light tasty cheese
  • ¼ cup (70g) no-fat greek yoghurt


  1. Spray a large non-stick frying pan with oil; place over medium-high heat. Cook bacon and asparagus for 4 mins, turning halfway, or until cooked. Divide bacon, asparagus and spinach leaves between mountain bread wraps, leaving a 3cm border at each end to fold over.
  2. Pour eggs into the pan; cook, stirring gently, for 1–2 mins or until just set. Divide eggs between wraps with black beans and capsicum. Drizzle with barbecue sauce and sprinkle with cheese.
  3. Spread 11/2 tbsp yoghurt lengthways along edges; fold over ends and roll up tightly to enclose. Place seam-side down and cut in half; serve.

12.8g total fat (5.1g saturated fat); 1516kJ (362 cal); 29.2g carbohydrate; 29.5g protein; 6g fibre