Epic Breakfast Crunchwrap

Breakfast Potatoes:

2 cups sweet potato, peeled and chopped

1/2 cup onion, chopped

1/2 cup green bell pepper, chopped

juice of one lime

1 tbsp coconut aminos

1/4 tsp garlic powder

1/4 tsp pepper

Tofu Scramble:

1 14 oz package extra firm tofu, drained

4 oz seitan, chopped

1 small tomato, chopped

1/4 tsp pepper

1/2 tsp garlic powder

1 tbsp nutritional yeast

1 tbsp coconut aminos

sprinkle of black salt, for an "egg like" flavor

6 medium tortillas

2 small avocados

Green chili sauce

1. Preheat your oven to 450 degrees fahrenheit, prepare a baking tray with a silpat or parchment paper.

2. In a medium sized bowl, combine all the breakfast potato ingredients, and stir so that everything is evenly coated.

3. Place the potatoes in the oven and cook them for 30-40 minutes, stirring everything once in between.

4. While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add in the garlic powder, pepper, nutritional yeast, black salt, and coconut aminos. Cook on low heat, and add a tablespoon of water at a time if the tofu starts to stick. After about 10 minutes, add in the seitan pieces and the tomato, cook for 20 minutes until everything is warmed through.

5. Add your potatoes, avocado, and tofu scramble into a tortilla, and place it onto a flat surface. To fold the tortilla, start from the bottom, and fold the edge up and over the center.

6. Heat up a flat bottomed pan (I used cast iron because it heats up quickly) to medium heat, and place the wraps fold side down. Cook them until golden brown and sealed, about 4 minutes.

7. Top with green chili, enjoy!