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I meal prep quinoa pretty often to have on hand for nourish bowls, so it’s super easy to add into other meals such as wraps and salads. These Easy Quinoa Breakfast Wraps are perfect way to use up leftover quinoa (or even rice if that’s what you typically have on hand) and it’s delicious and nourishing.
Ingredients
Eggs – I always encourage pasture-raised eggs. Read why here 🙂
Wraps – I used flatbread wraps, but you can also use tortillas as the wraps as well. Use gluten-free if needed.
Quinoa – I used tri-color, but you can use regular quinoa, or sub rice.
Avocado – For healthy fats and flavor.
Leafy greens – For fiber and nutrients. I used Power Greens, but you can use plain spinach or arugula as well.
Red onion – For flavor and color.
Salt, pepper – For flavor.
Optional additions: Add salsa, cilantro, sour cream, and cheese for a Mexican variation. Use parsley, crumbled feta, kalamata olives, and Creamy Lemon Yogurt Sauce for a Mediterranean variation. Add Pesto Sauce and basil leaves for an Italian variation.
Method
- Scramble the eggs on low-medium heat until cooked. Add salt and pepper to taste.
- You should be able to make 2 large flatbread wraps or 3-4 small wraps (regular tortillas) with this. Layer the eggs onto the wraps and add sliced red onion, quinoa, avocado, leafy greens of choice, and any additions you want (read notes to see other topping ideas).
- Wrap it up and enjoy!
Modifications
- Drizzle with a sauce of choice such as buffalo sauce, ranch, pesto, hot sauce, etc.
- Add salsa, cilantro, sour cream, and cheese for a Mexican variation.
- Use parsley, crumbled feta, kalamata olives, and Creamy Lemon Yogurt Sauce for a Mediterranean variation.
- Add pesto sauce, sun-dried tomatoes, and basil leaves for an Italian variation.
Other recipes you’ll love
I hope you love these Easy Quinoa Breakfast Wraps! Please be sure to leave a comment and rating if you make the recipe. I would love to hear what you think!
PrintEasy Quinoa Breakfast Wrap
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
Ingredients
5 large eggs
2 large flatbread wraps or 3–4 regular tortillas
1/3 cup cooked quinoa (I used tri-color)
1/2–1 small avocado, sliced
1/4 cup sliced red onion
A couple handfuls of leafy greens
Salt and pepper, to taste
Optional flavor additions: buffalo sauce, pesto sauce, salsa, cheese, etc. Read notes for full flavor combos!
Instructions
- Scramble the eggs on low-medium heat until cooked. Add salt and pepper to taste.
- You should be able to make 2 large flatbread wraps or 3-4 small wraps (regular tortillas) with this. Layer the eggs onto the wraps and add sliced red onion, quinoa, avocado, leafy greens of choice, and any additions you want (read notes to see other topping ideas).
- Wrap it up and enjoy!
Notes
- Add parsley, tomato, feta, kalamata olives, and Creamy Lemon Yogurt Sauce for a Mediterranean variation.
- Add salsa, cilantro, sour cream, and cheese for a Mexican variation.
- Add pesto sauce and basil leaves for an Italian variation.
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