Avocado and egg breakfast burrito

breakfasts rejuvenate Aug 30, 2021

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 447 calories/serving
  • Vegetarian


  • 700g cherry tomatoes, halved or quartered if large
  • 3 tsp olive oil
  • 2 garlic cloves, finely sliced
  • 1 red chilli, sliced
  • 1-2 tsp sriracha chilli sauce, to taste
  • 30g pack fresh coriander, stems finely chopped, leaves roughly chopped
  • 100g low-fat natural yogurt
  • 1 lime, zested and juiced
  • 4 eggs
  • 4 multiseed wraps
  • ½ x 70g pack wild rocket
  • 2 small avocados, stoned, peeled and sliced


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the tomatoes with 2 tsp of the oil in a large, shallow baking sheet, then add the garlic, chili, and lime zest and juice.
  2. Roast for 20 mins until blistered and golden.
  3. Season and toss with most of the coriander.
  4. Set aside a bowl containing the yogurt and sriracha. In a frying pan over medium heat, heat the remaining oil.
  5. Fry the eggs for 3-4 mins until the yolks are just set.
  6. Transfer to a plate and cover with foil to keep warm.
  7. In the same pan, heat the wraps, then put it to plates and top with rocket, tomatoes, avocado, and an egg.
  8. Drizzle with the yogurt and sprinkle over the remaining coriander.
  9. To serve, fold the ends over, roll tightly, and cut in two.

Tip: If you want to make a non-vegetarian version, add some roasted sweetcorn or a rasher of bacon.


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