I don’t know about you but sometimes bread for breakfast is just a tad depressing. I love this thai chili wrap because it’s quite versatile and you can change the ingredients to suit you or your family. It is one of my go-to meals for my husband on mornings when I’m really short on time and I can’t think of what my be a good breakfast. They’re also great on road trips with the kids because they’re far less messy.
It really is quite wholesome – you get your protein, carbohydrates and your fats all rolled up in a nice little, ready-to-eat bundle. What could be better than that!
All you have to do is add all the ingredients to the pan, sauté for a few minutes.
Place in whole grain wrap.
And you’re ready to go!
2 whole grain wraps
1 tbsp sunflower oil
8 mini portabello mushrooms, thinly sliced
6 mini sweet peppers, thinly sliced (I like Pero Family Farms sweet peppers)
4 veggie spicy chicken nuggets, sliced thinly (you can use any vegetarian alternative, this one is soy based)
2 tbsp soy sauce
1/2 tsp garlic powder
1/4 cup Sweet Chili Sauce (Trader Joe’s makes a good one)
Black pepper to taste
Heat oil in sauté pan.
Add mushrooms, sweet peppers and black pepper and cook for about 3 minutes.
Add Sweet Chili sauce, soy sauce and garlic powder and sauté for a few more minutes.
Add veggie chicken and cook until heated through.
Remove from pan.
Warm wraps in microwave for 30 seconds.
Divide veggie filling in two and place in wraps.
Roll up and enjoy!