Vegan Cali Breakfast Burrito

Breakfast, Vegan, Vegetarian | March 16, 2022

Prep Time: 30 minutes

Servings: 4


  • 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


  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.
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