We love grab-and-go breakfasts around here. Alex and I both work early most days, so a lot of time a kiss on the way out the door is all you've got time for- let alone a full fledged balanced breakfast. In our attempt to whip us some easy breakfast burritos, Alex had a brilliant idea. Why not use the AMAZING, fluffy, egg-white-like properties of aquafaba to help keep our breakfast light + similar to the 'potato tacos' so popular here in So Cal? So we did it! And they were a hit. Plus, they're perfect for making ahead and freezing, so you can just grab one on your way out the door and heat it up later. The aquafaba keeps the texture of the chickpeas 'egg like' and you cook 'em up just like you would a pan of scrambled eggs. You can toss in any chopped veggies you like, but we liked them slathered in avocado, hot sauce, and cilantro. They have a slightly hummus-y flavor and they're packed with protein. And even though we've been enjoying them in the mornings, they're great ANY time of the day. They whip up in under 15 minutes, so let's eat! 

INGREDIENTS
1 teaspoon coconut oil 
1- 15 oz. can chickpeas NOT DRAINED
1 clove garlic
1 teaspoon cumin 
1 teaspoon smoked paprika
1/2 teaspoon each salt + pepper

2 tortillas
1 lime, quartered
avocado, halved and sliced
hot sauce, to taste (opt.)
cilantro, roughly chopped (opt.)

DIRECTIONS
Heat a teaspoon of coconut oil in a medium skillet over medium heat.
Pour entire can of chickpeas INCLUDING the brine, or ‘aquafaba’, into a blender or food processor. Toss in garlic and spices and blend until mixture becomes mostly smooth, but pourable. 
Pour mixture into the heated pan, using a spatula to move mixture around as it begins to cook, letting it get slightly browned before flipping mixture onto itself (like scrambled eggs). Continue cooking mixture until it has thickened and browned slightly, becoming almost mashed potato in texture. Lay a tortilla flat, scooping about half of the chickpea mixture on top. Top with slices avocado, hot sauce, cilantro, and a squeeze of fresh lime. Fold tortilla around mixture and enjoy! 
To make freezer burritos, simply fold the tortilla around the chickpea mixture and wrap the whole burrito tightly in tin foil. Freeze indefinitely. When ready to reheat, remove and bake at 350 degrees until the inner mixture is heated through and tortilla begins to brown. Add avocado and condiments + eat ‘em up. Makes 2 burritos.

We're still trying to keep the New Year reasonable healthy, and have been munchin' on this wrap for about a week now. We had to share. Simple in construction, the flavors mingle and POP! We used falafel as the main protein in these wraps, but you could easily substitute veggie burgers, 'meat'balls, beans, tofu, or go all veggie to keep it simple! It's really all about the pesto,  olives + creamy avocado. I've been making two wraps at lunch time each day- one to eat then & there, and one to eat for dinner at work. Its a great way to pack a bunch of veggies into one meal without really realizing it, and adding a protein- like the garbanzo based falafel, is a great way to stack off snack-y hunger all afternoon! And while we like lavash bread for its shape, softer texture, and ease-in-wrapping, you can use whatever wraps (gluten-free, perhaps?) you prefer. Pro-tip: warm up your lavash/ wrap/ pita on low heat in the oven for a minute  before filling it. Makes it a little easier to wrap-up and gives the whole sandwich a very cozy, drippy pesto thing that is just too good to miss. Let's eat!

INGREDIENTS:
1 piece lavash bread (or your favorite wrap or pita)
2-4 tablespoons garlic hummus
4 falafel (or one of the protein replacements from above!)
2 tablespoons basil pesto
1 small cucumber, cut into thin spears
1/4 of a small onion onion, thinly sliced
1/4 of an avocado, sliced
5-8 kalamata olives, pitted and sliced
1 tablespoon roughly chopped cilantro
handful of mixed greens
sprinkle of hot sauce (optional, but recommended)

DIRECTIONS:
Heat your oven on low to prepare to heat your lavash bread.
Bake/ heat your falafel or prepare your protein of choice. While your protein cooks, cut up your cucumbers, onions, avocado, olives, and cilantro.
Place your lavash bread in the oven for a a minute to warm it up. Heat it TOO long and the wrap will become too hard to fold and wrap easily, so just let it get warm, then pull it. On you've pulled it, lay it on a work surface, like a large cutting board. Spread hummus evenly around the middle of the lavash. Top with falafel (or veg burger, tofu, whatever!), then pesto. Arrange cucumber, onion, & avocado around falafel  width-wise (like shown below). Sprinkle with sliced olives, chopped cilantro, and hot sauce. Finally, toss on a hearty handful of greens. Starting at one end of the lavash bread, begin to roll the wrap up away from you, tucking the innards in to the bread under as you roll to form a tight wrap, which'll help keep your ingredients in. If you prefer to tuck the ends in around the roll, more 'burrito-style'- go for it. I'm just not great at it, and don't mind open-ended wraps. Once its rolled up tight, use a serrated knife to slice the wrap in half at a slight angle. Serve, enjoy! (Makes one wrap- but there are two halves, if you're a good sharer. If not, double the recipe!)