Paleo Breakfast Burrito

  • Paleo Wrap (we use the cauliflower wrap, which is on paleopenguin, or a purchased coconut meat wrap by Julian bakery Inc.)
  • ½ cup diced yellow summer squash (may substitute zucchini)
  • ½ cup diced Sunchoke (may substitute white or sweet potato)
  • Slice of onion (diced)
  • 1 clove of garlic (cut up)
  • ½ cup of baby spinach or kale leaves
  • 2 teaspoons butter or Soyfree Earthbalance
  • 1 scrambled egg
  • 1 tablespoon shredded cheddar cheese (we use Diaya brand)
  • 1 tablespoon salsa (optional)
  • Salt and pepper to taste

  1. In a skillet, sautee: butter and sunchoke until the sunchoke is of baked potato consistency.
  2. Add the yellow squash, onion and garlic and sautee until squash is tender.
  3. Add baby spinach leaves, cooking on low until the leaves are wilted and vibrant green.
  4. Place vegetable mixture into wrap and then scramble the egg in the skillet.
  5. Add the scrambled egg and add salt and pepper to taste. Top with shredded cheddar cheese and salsa.
  6. These can be frozen and enjoyed reheated for breakfast throughout the week!