These make-ahead breakfast wraps will give you the perfect morning start
By Meg Walker
You can make these protein-rich breakfast sandwiches in advance and store them in the freezer. Just stick in the microwave for a quick, filling start to the day.
DG Breakfast Wraps
Makes 6 wraps
Ingredients
1 tsp light olive oil
100g baby spinach leaves
400g butterbeans
140g unsmoked ham, shredded
100g ricotta cheese
1 tsp ground cumin
140g Cheddar cheese
6 large tortillas
Method
Put the olive oil in a frying pan over a medium heat and wilt the spinach in it for 4 minutes. Remove to a colander to cool and drain.
In a large bowl, mash the beans with a fork or potato masher. Chop the drained spinach and add to the bowl along with the ham, ricotta and cumin.
Grate the Cheddar cheese. Divide the bean mix between the six tortillas, spreading it over half the tortilla. Sprinkle over the Cheddar and fold the tortilla over.
Cook the tortillas for 3-4 minutes per side in the frying pan until golden and crisp (you may need to use some more oil). Cool completely on a wire rack, then cut in half and wrap in greaseproof paper. Either eat now, store in the fridge for three days or in the freezer for up to three months.
Reheat from frozen in the microwave on high power for 1 minute, rest for 1 minute then on high again for 30 seconds.
Extracted from Back on Track by David Gillick (Gill Books, €19.99). Photographs by Leo Byrne.
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