Vegan Breakfast Burrito with Sweet Sauce

Makes1 serving
Prep Time30 min
Cook Time25 min
Total Time55 min
Calories860
Made withSplenda Stevia Crystal

Ingredients

1 medium tortilla bread
1 teacup green lentils (100 g)
6 medium-sized mushrooms (100 g)
1 teaspoon olive oil
1 avocado
1 handful grated purple cabbage (30 g)
1 large leaf lettuce
2 tbsp canned corn (40 g)
1 tbsp Splenda Stevia Crystal (12 g)

For the dressing

½ lemon juice
1 tbsp olive oil
1 tsp mustard
1 pinch salt
1 pinch black pepper
1 tbsp Splenda Stevia Crystal (12 g)

Nutrition Info Per Serving
% Daily Value*
Energy860 kcal1102.56%
Total Fat62.93 g80.68%
Total Carbohydrate65.44 g23.8%
Fibre39.26 g140.21%
Protein39.26 g78.52%

Instructions

1

Rinse the green lentils thoroughly. Place in a small saucepan, cover with water, and cook for 15 – 20 minutes until tender. Drain, rinse under cold water, and set aside.

2

Clean and slice the mushrooms. Sauté in a dry pan over medium heat for 5–8 minutes until they release and reabsorb their moisture. Add the cooked lentils, olive oil, a pinch of salt, and black pepper. Cook together for a further 2–3 minutes, then set aside.

3

Massage the grated red cabbage with a little salt to soften.

4

Remove the skin and stone from the avocado and mash it with a fork.

For the sauce

5

In a small bowl, combine lemon juice, olive oil, Splenda Stevia Crystal, mustard, salt, and black pepper. Add the mashed avocado and whisk together until smooth and creamy.

6

Place the tortilla wrap on a plate. Spread the sweet avocado sauce evenly across the surface. Layer with the lettuce, lentil–mushroom mixture, softened cabbage, and sweetcorn. Roll the wrap tightly and slice in half to serve.

Vegan Breakfast Burrito with Sweet Sauce made with Splenda Stevia Crystal is ready, bon appetit

* If sugar was used instead of Splenda Stevia Crystal, 1 portion would be 904 calories!

Made with