Vegan Breakfast Burrito | Gestational Diabetes UK
vegan breakfast burrito

These Vegan Breakfast Burritos are great for batch cooking and freezing, ready to defrost, heat and grab on days when you don’t have time to make a cooked breakfast.

Inspired by my time living in San Antonio Texas, these huge protein-packed breakfast burritos which I’ve named ‘Hungry Jo’s Breakfast on the Go’ are super filling and they will help on those days where you feel starving and need a substantial breakfast that won’t spike your levels sky high!

If you really struggle with high insulin resistance at breakfast then a high protein breakfast is a must to help keep your blood sugar levels lowered and stabilised. The best breakfasts out there for this are high protein cooked breakfasts, but as busy Mums, many of us simply don’t have the time to prepare full cooked breakfasts in the mornings and so this idea is one that can be cooked in batches when you have time, frozen and then heated up in the morning for a full breakfast on the run!

Picking a better tortilla wrap

Tortilla wraps can vary vastly in nutritional value. Some can be much higher in carbs and many are made with refined white flour which many GD mothers may find more difficult to tolerate.

In the table below I have compared many of the main brands’ larger tortilla wraps so you can find ones which are lower in carbs and higher in protein and fat. Please note the nutritional information shared below is per wrap and wrap sizes can vary. I have only compared larger-sized wraps, not mini versions:

carbs (g)protein (g)fat (g)
Carb Zone Low Carb Tortilla (6x65g)
Sainsbury’s Deliciously Free From Sweet Potato Tortilla Wraps (x4)
Genius 4 Gluten-Free Fibre Fest Beetroot Wraps (4x40g)
Bfree Sweet Potato Wraps (6x42g)
Bfree Quinoa and Chia Seed Wrap with Teff & Flax Seeds (6x42g)
Warburtons Gluten Free High Protein Wraps with Super Seeds (4x45g)
Bfree Gluten Free Multigrain Wrap (6x42g)
ASDA Mexican Style Wholemeal Tortillas x8 (320g pack)
Old El Paso Mexican 8 Regular Super Soft Wholewheat Tortilla Wraps (8x41g)
Old El Paso Mexican 8 Regular Super Soft Corn & Wheat Tortilla Wraps (8x42g)
Weight Watchers White Wraps (x6)
ASDA Mexican Style Wheat Flour & Corn Tortillas x8 (320g pack)
Sainsbury’s Soft Corn Tortilla Wraps x8 (320g pack)
Mission Deli Wholemeal Wrap (x6)
Weight Watchers Wholemeal Wraps (x6)
essential Waitrose 8 Large Wholemeal Tortilla Wraps x8 (488g pack)
Sainsbury’s Wholemeal Tortilla Wraps x8 (512g pack)
Tesco 8 Wholemeal Tortilla Wraps (8x61g)
Tesco 8 Multiseed Tortilla Wraps (8x61g)
ASDA Wholemeal Wraps x8 (496g pack)
Tesco 8 Plain Tortilla Wraps (8x61g)
Mission Deli Wheat & White Wraps x6 (367g pack)
Mission Deli Seeded Wraps (x6)
Waitrose 8 Seeded Tortilla Wraps x8 (512g pack)
essential Waitrose 8 Large Tortilla Wraps x8 (488g pack)
Waitrose 6 Malted Rye Tortilla Wraps x6 (384g pack)
ASDA White Wraps x8 (496g pack)
Morrisons Plain Tortilla Wraps (8x64g)
Sainsbury’s Plain Tortilla Wraps x8 (512g pack)
Morrisons White With More Wraps (8x64g)
vegan breakfast burrito

Vegan Breakfast Burrito

Vegan Breakfast Burrito | Gestational Diabetes UK
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Course: Breakfasts
Cuisine: American, Mexican
Diet: Diabetic, Vegan, Vegetarian
Keyword: breakfast, brunch, burrito, scrambled tofu
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, nuts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 serving
Author: Jo Paterson


  • 1 whole Mission Deli Wholemeal Wraps or BFREE wrap
  • ½ medium avocado mashed and season to taste
  • 3 tbsp black pinto beans
  • 1 tsp olive oil
  • ½ block tofu crumbled/mashed
  • 1 tbsp nutrional yeast
  • tsp ground turmeric
  • tsp garlic granules
  • a good pinch salt and ground black pepper
  • 1 tbsp unsweetened almond milk or soya milk
  • 1 block frozen spinach
  • 3 small mushrooms sliced
  • 1 small tomato de-seeded and chopped
  • a squeeze lime juice to serve
  • ½ clove garlic crushed
  • ¼ whole red chilli finely chopped (optional)


  • heat the olive oil in a large pan and mash the tofu with a fork and add to the pan
  • once most of the water has cooked out, add the nutritional yeast, turmeric and garlic powder. Mix well, so the tofu gets an even yellow colour. Add the milk to create a scrambled-egg consistency. At this point, you can add seasoning, spices, or herbs to your taste
  • add the sliced mushrooms and frozen spinach and beans to a pan. Keep it on medium-high heat while stirring for about 10 minutes until the mushrooms have lost most of their water and the spinach has defrosted and cooked down. Add the crushed garlic and chopped chilli and stir through
  • heat the tortilla in a pan until warm

Building the burrito

  • lay the wrap on a plate and place the fillings in the middle. Spread the mashed avocado on first, followed with the scrambled tofu, mushrooms, and spinach. Add sliced tomatoes, a squeeze of lime
  • fold the burrito by tucking in both ends and then folding over to create a 'parcel'
  • you can wrap these in baking parchment paper or tinfoil. Then label and freeze. Burritos can be frozen for upto 1 month
  • to reheat, if using baking parchment you can reheat directly in the oven or microwave. If using tinfoil then this has to be removed before the burrito is reheated in a microwave. Loosely wrap the burrito in kitchen roll and re-heat. I have not specified times for re-heating as ovens and microwaves vary so much and it's best to start with 2-3 minutes in the microwave or around 20 minutes in the oven and then test. You should turn the burrito over halfway through heating and must make sure the burrito is heated all the way through before eating