Vegan Cali Breakfast Burrito

Prep Time: 30 minutes

Servings: 4

Ingredients

• 1 package (7.4 oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions
• 4 large flour tortillas (burrito-size), warmed for easy wrapping
• 8 Nature’s Fynd Chive & Onion Dairy-Free Cream Cheese
• ¾ cup plant-based liquid egg substitute
• 1 ripe avocado, peeled, pitted, and sliced
• 1 lemon, cut into 4 quarters
• Hot sauce to taste
• Kosher salt

Directions

1. Place a tortilla on a flat surface. Spread evenly with 4 Tablespoons of Nature’s Fynd Chive & Onion Dairy-Free Cream Cheese leaving a 2-inch border all around the tortilla.
2. Cook liquid egg substitute according to package directions. Place ¼ of the eggs in the tortilla on top of the cream cheese.
3. Add 1½ Nature’s Fynd Original Meatless Breakfast Patties side-by-side, followed by a quarter of the sliced avocado.
4. Add a squeeze of lemon, a dash of hot sauce, and a sprinkle of salt.
5. Roll up burrito-style: Pull one side of the burrito over to meet the other side. Then, pull the top half of the burrito back (this will form the filling into a roll). Fold one side in, then fold the other side in. Tightly finish rolling the tortilla to make a burrito. Repeat with remaining burritos.