Makes: 2 Prep: 10 mins Cook: 0 mins
WHAT YOU NEED:
• 1 ½ cans tuna in brine (5.2 oz./150g)
• 1 stalk celery
• ¼ cup (40g) roasted red peppers, chopped
• ½ can (7 oz./200g) artichoke hearts, chopped
• ½ red onion, diced
• 4 tbsp. parsley, chopped
• 4 tbsp. basil leaves, chopped
• 2 tbsp. capers, drained
• 1 tbsp. lemon juice
• 2 tbsp. extra virgin olive oil
• ¼ tsp. sea salt
• ¼ tsp. black pepper
• 2 slices whole grain bread
WHAT YOU NEED TO DO:
Prepare the guacamole by mixing the mashed avocado with the diced tomato and onions. Drizzle with lime juice and season with salt and pepper to taste.
Heat a dry, non-stick pan over medium heat and cook the bacon until crispy, then set aside. In the same pan, make the scrambled eggs.
Heat a grill pan over medium heat and assemble the burrito.
Divide everything between the two wraps, layering the guacamole, cooked eggs, and crispy bacon. Fold all the sides in and place them on the grill pan.
Grill for about 2-3 minutes on each side until browned. Serve hot or cold.
Heat a dry, non-stick pan over medium heat and cook the bacon until crispy, then set aside. In the same pan, make the scrambled eggs.
Heat a grill pan over medium heat and assemble the burrito.
Divide everything between the two wraps, layering the guacamole, cooked eggs, and crispy bacon. Fold all the sides in and place them on the grill pan.
Grill for about 2-3 minutes on each side until browned. Serve hot or cold.
Nutrition per serving:
364 kcals 17g Fats
24g Carbs 31g Protein
