Vegetarian Breakfast Burrito

Make the avocado crema by adding all the ingredients to a blender and blitzing together. Start with 2-3 tablespoon of water and add slowly to achieve your preferred consistency
Cook the tater tots / potato bites in an air fryer or oven until they’re super crispy. Approx 10 minutes at 180°C/350°F in the air fryer
Whisk the eggs in a bowl, then pour into a fry pan with olive oil. Over low heat, fold the eggs slowly to keep them fluffy rather than a fast scramble
Season with salt and pepper and take off the heat when they’re almost cooked, as they continue cooking from the residual heat
Dice sundried tomatoes into small cubes and slice the avocado
Heat tortilla or wrap in the microwave for a few seconds to warm it up
Layer all the ingredients in the centre, neatly in a row on top of eachother. Making sure to leave room on the sides to be folded in
The order I’ve laid mine starts with the tater tots, avocado, sundried tomatoes, eggs, sauce and cheese
To fold the burrito, first fold the two sides over the filling, then fold the bottom half up and over the filling, tucking it in and firmly holding it together. Then continue rolling all the way up so it’s a tight and compact burrito
Heat the burrito in a frying pan over medium heat for a few minutes turning it over so all the sides are toasted
Slice in half, dip into the avocado crema and enjoy your Vegetarian Breakfast Burrito!