Whether you need a powerful protein kick to get you through the day, or you are just a fan of a massive breakfast, these scrambled egg wraps will get you where you want to go.

SERVES 2 // COOKING TIME 35 min

INGREDIENTS
For the wraps
1 tbsp olive oil
½ cup cooked black beans or red kidney beans
1 tsp cumin
1 tsp paprika
4 eggs, beaten
Splash milk
2 wholewheat wraps
1 spring onion, sliced
Salt and black pepper
For the jalapeño sauce
½ avocado
½ cup coriander
½ cup sunflower seeds
¼ cup olive oil
1 jalapeño, seeded
1 clove garlic
Juice of ½ lemon
Salt and black pepper

METHOD
For the wraps
1. Combine the oil, beans, cumin and paprika in a pan. Heat for 3–4 minutes until the beans are warmed through and fragrant. Add a splash of water if they look too dry. Remove from the pan.
2. Whisk together the eggs and milk. Scramble in the hot pan.
3. Divide the beans between the wraps, add the scrambled eggs and spring onion. Season.
For the jalapeño sauce
1. Place all the ingredients in a food processor and blend until smooth.
2. Serve the jalapeño sauce with the wraps.