Could there be such a thing as an eggless breakfast egg wrap? Why yes! These vegan “egg” wraps are an explosion of flavor. Wholewheat tortillas slathered with herb mayo, ackee “egg” scramble, avocado, arugula, peppers and fried plantains.
How to make your own vegan scrambled eggs
The “egg” portion of this wrap is the same recipe as the omelette.
On their own the ackees are super silky. By making them into a batter like this using some chickpea flour. We are able to give a little bit of a spongy texture similar to that of scrambled eggs. The great thing is that that batter can be made and held for a couple days in the fridge. In this instance I sautéed garlic with olive oil before adding the egg batter to the pan.
Note: I have not tested this batter as an egg replacement in any kind of cake, cookie or pastry baking. It works great as the omelette. And I’ve also made frittata with it by doubling the chickpea flour so it would set. I find that the amount of chickpea flour in the recipe as written is perfect for the vegan egg wrap since they don’t cook up too firm/stoggy.
How to make vegan egg wraps
Then it’s on to warming the tortillas and building the wraps.
I made my own herb aquafaba mayo with rosemary, thyme and chive. The herbs add great flavour. Personally, I find on it’s own aquafaba mayo can be bland (ie just taste of oil). Of course using a flavorful oil can solve this problem but then it becomes all about the taste of that oil. Which again for me is not really what I want. I’ve made ackee mayo which is super flavorful, albeit not quite as thick right off the bat as aquafaba mayo can be. Then of course on a cost basis aquafaba is cheaper than ackees. I’ve therefore considered a an ackee mayo 2.0 which I envision as the best of the both worlds, so stay tuned for that!
Making the wraps is all about what you like. I love contrasting colors and textures. You can make it more hearty by adding things like roasted potatoes, beans, sautéed kale, corn; I could go on forever but I trust that you get the picture.
What would you put in your wrap? Let me know in the comments below. If you make this or any of the recipes from this site be sure to #amazingackee and @amazingackee so I can see your posts across social media.
Until next time, thanks for stopping by ☺️
Ackee Omelette
Ingredients
- 1/2 cup Parboiled/canned ackees*
- 1/2 cup Aquafaba (or water)
- 1/2 tsp Black salt (or less according to taste)
- 1/4 cup Chickpea flour (besan)
Optional:
- 1/2 tsp Nutritional Yeast (or more according to taste)
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- Pinch black pepper
- Any of your favourite herbs and spices: paprika, cayenne pepper, cumin etc
Instructions
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To make the “egg batter”, blend together all the ingredients and seasonings till smooth
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Heat a nonstick frying pan over medium heat and spray with cooking spray
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Pour in batter and swirl pan to make an even layer then cook for a few seconds
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Turn heat down to low, if adding fillings at this point, sprinkle them over half the omelette.
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Cover and let cook over low heat for 2 minutes or until set (this will go by super fast on a gas stove so keep an eye out)
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Uncover and shimmy pan to ensure the omelette isn’t stuck**.
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Fold onto serving plate.
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Enjoy!
Recipe Notes
Tips:
*Warm ackees will blend more smoothly than cold. Heat your ackees up so they blend silky smooth
**If your omelette is not moving and you oiled your pan well, turn the heat up a bit to encourage the bottom to set firmer and evaporate the steam created from covering the pan.
If you want to make a super stuffed omelette, cook the batter by itself then add your veggies as you’re folding the omelette onto the plate.
Be sure to use a non stick pan and spray it with cooking spray
Putting a lid on top allows the steam to cook the top of the batter quickly so it sets without drying out too much.
Note that the batter will still appear moist since only just enough besan is used to hold it together