Avocado Breakfast Wrap

Recently, me and my son, niece, and mother did a social distanced visit with my sister. Because we both have busy lives, it had been a while since we had seen each other. We had plenty of food, sweets, and drinks. I had brought pumpkin spice bread, blueberry banana chocolate chip nut bread, juice, and a chicken sausage with stir-fried vegetable mix. My sister and one of her friends made avocado tacos. And boy, were they good. Make you wanna slap your momma kind of good.

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Photo by Katina Horton

Within a couple of weeks, that avocado taco inspired me to come up with my own avocado breakfast wrap. I took one bite and was immediately feeling some kind of way. Before I get to the recipe, I would like to share with you about a book that I read lately. The name of the book was entitled Transcendent Kingdom by Yaa Gyasi.

I enjoyed it from start to finish. Although the book was an easy read as far as the wording was concerned, the characters were anything but easy. But, isn’t that how life is? Our lives look like a simple formula on the outside, but they are anything but. One area of brokenness leads to another area, and before you know it, we have historical trauma, generational trauma, and everything else in between.

Here is the recipe for the Avocado Breakfast Wrap:

I hope you enjoy it as much as I did.

Ingredients for 8 servings:

  • 1 can of diced tomatoes
  • 6 eggs
  • 1 cup of rice
  • small can of mushrooms -1
  • 1 can of low sodium black beans
  • 5 avocados
  • 1 pack of cheese
  • 4 tablespoons of ginger, turmeric, cumin, onion powder, garlic powder, parsley, and chili powder
  • 2 packs of Super Soft Mission Tacos


  • Boil one cup of rice.
  • While the rice is boiling, saute the mushrooms, diced tomatoes, and beans in avocado oil.
  • Scramble the eggs, adding milk to it to make it stretch. ( I used yellow liquid eggs in order to avoid the cholesterol)
  • Once the eggs and rice are done, dump them over into the big pot of sautéed vegetables.
  • Add all the seasonings to the mixture, and then plenty of cheese on top.
  • Heat up the tortillas in avocado oil for a few seconds on each side, making sure that the edges are a little crispy. Stuff the tortillas with the breakfast crumble. And don’t forget to add the avocado to the inside.
  • Sprinkle cheese on top for some added fun.
  • Optional: cut into slices with a pizza cutter.

Other breakfast recipes:

Breakfast Quiche

Sunflower and Chia Seed Pancakes