Hash Brown Breakfast Wrap

hash brown breakfast wrap

A wonderful hearty breakfast you can make in a snap. Sometimes you just want to have breakfast on the go. This easy Hash Brown Breakfast Wrap is just the ticket. You’ll want to make some of my homemade tortillas to keep on hand. They’re perfect for a quick fix meal, whether its for breakfast or even lunch.

I often have some veggies already cut up in containers ready to go. To make it even easier, you can purchase little containers with diced peppers and onions in your produce section. Use shredded carrots (or shred your own) to have on hand. Chop some broccoli florets and mushrooms and keep it containers to use through the week. I usually already have fresh berries or even oranges to add on the side and salsa.

Hash brown breakfast wraps
Hash Brown Breakfast Wrap with fruit

My Hash Brown Breakfast Wrap only takes about 20 minutes total. And if you have the veggies ready to go, even less. Make the tortillas ahead of time (recipe under Muffins and Breads), or use store bought whole wheat (no oil) tortillas.

Heat a saucepan on medium heat, sauté the vegetables in 2 Tbsp. of broth, except the potatoes, for 4-5 minutes. Add a little more broth or water a tablespoon at a time if needed.

Add the 1 Cup of hash brown potatoes with the vegetables, and all other ingredients minus the fruit and avocado. Continue to saute for another 4 minutes.

Take one tortilla and lay it out. Place some of the mixture along the short side of the tortilla. Roll up placing the seam side down on a plate. Repeat with the remaining three tortillas.

Cut the avocado in half, removing the pit and score each half into strips. Gently scoop out with a spoon and arrange slices of avocado on each tortilla. Top with several spoonfuls of salsa or my Creamy Cheese Sauce.

Arrange slices of the fruit on each plate alongside the breakfast wraps and enjoy!

hash brown breakfast wrap

Hash Brown Breakfast Wraps

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Hearty, healthy and easy to make breakfast wraps.

Ingredients

  • 1 Cup + shredded potatoes, frozen or fresh
  • 1/2 Cup sweet onion, diced
  • 1/4 Cup bell pepper, any color or a mix
  • 1/4 Cup mushrooms, sliced
  • 1/4 Cup shredded carrots, chopped slightly
  • 1/4 Cup broccoli florets, diced
  • 4+ Tbsp. vegetable broth
  • 1 Avocado
  • 1 Tsp. onion powder
  • 1 Tsp. garlic powder
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. flax meal
  • Mango and Strawberries, sliced
  • blueberries and pineapple
  • Mango salsa to garnish (any brand)
  • 4 homemade tortillas (see recipe) or store bought

Instructions

  1. In a saucepan over medium heat, saute the vegetables in 2 Tbsp. of broth except the potatoes, for 4-5 minutes.
  2. Combine potatoes with the vegetables, and all other ingredients minus the fruit and avocado, and continue to saute for another 4 minutes.
  3. Using homemade tortillas (see my recipe) or store bought with no oil, place some of the mixture along the short side of the tortillas and roll up, placing the seam side down on a plate. Repeat with the remaining three tortillas.
  4. Cut the avocado in half, removing the pit, and score each half in strips. Gently scoop out the avocado with a spoon and arrange slices of the avocado on each tortilla. Top with mango salsa or my Creamy Cheese Sauce (see recipe).
  5. Arrange slices of the fruit on each plate and enjoy!

Notes

You can also add chopped pineapple to the inside before wrapping. It's a great compliment to the mango salsa. Having the vegetables already cut up in containers ahead of time saves you time prepping. Best when serves hot.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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