PVT, Kale and Avocado Breakfast Wrap

Name: PVT, Kale and Avocado Breakfast Wrap
Prep time: 15 min
Cook time: 10 min
Yield: 2 portions
Cuisine: Québécoise
Ingredients: 2 tablespoons (30 ml) vegenaise or mayonnaise; 2 tablespoons (30 ml) tahini; 2 tablespoons (30 ml) lemon juice; 1 small clove of garlic, minced; 2 teaspoons (30 ml) honey; 1/4 teaspoon (1.25 ml) salt; 1 teaspoon (5 ml) curry powder; 1/4 teaspoon (1.25 ml) turmeric; 1/2 teaspoon (2.5 ml) smoked paprika; 1/2 teaspoon (2.5 ml) salt; 1 cup (40 g) PVT Grounded; 1/2 cup (125 ml) water or vegetable broth; 1 tablespoon (15 ml) sambal oelek or sriracha; 3 cups (180 g) chopped kale; 1/4 cup (10 g) chopped fresh cilantro or basil; 2 tablespoons (30 ml) lemon juice; 1 tablespoon (15 ml) olive oil; Honey drizzle; 1/4 teaspoon (1.25 ml) salt; 2 large wraps; 1 avocado, sliced

How about a high-protein vegetarian breakfast wrap?

This wrap demonstrates how easy it is to prepare PVT Grounded! I seasoned it with curry and smoked paprika — it’s delicious! Add some kale and avocado, then serve with a creamy tahini and lemon sauce.

It’s a really great lunch!

Servings: 2 portions
Preparation time: 15 minutes
Cooking time: 10 minutes

See the recipe

Frequently asked questions

Sambal oelek is a chili paste from Southeast Asia made primarily from chili peppers, vinegar, and salt. Unlike other sauces, sambal oelek is quite simple, really emphasizing the taste of the chili pepper.

Yes, it is spicier than Sriracha because it contains fewer ingredients that would soften the taste. However, the level of spiciness can vary from brand to brand.

Ingredients

Creamy Tahini and Lemon Sauce

2 tablespoons (30 ml) vegenaise or mayonnaise
2 tablespoons (30 ml) tahini
2 tablespoons (30 ml) lemon juice
1 small clove of garlic, minced
2 teaspoons (30 ml) honey
1/4 teaspoon (1.25 ml) salt

Curry PVT

1 teaspoon (5 ml) curry powder
1/4 teaspoon (1.25 ml) turmeric
1/2 teaspoon (2.5 ml) smoked paprika
1/2 teaspoon (2.5 ml) salt
1 cup (40 g) PVT Grounded
1/2 cup (125 ml) water or vegetable broth
1 tablespoon (15 ml) sambal oelek or sriracha

Wrap

3 cups (180 g) chopped kale
1/4 cup (10 g) chopped fresh cilantro or basil
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) olive oil
Honey drizzle
1/4 teaspoon (1.25 ml) salt
2 large wraps
1 avocado, sliced

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Preparation

Creamy Tahini and Lemon Sauce

Combine all the cream sauce ingredients in a small bowl.

Curry PVT

Combine all the PVT ingredients in a bowl. Leave to stand for 5 minutes.

Wrap

In a bowl, mix together the kale, coriander, lemon juice, olive oil, honey and salt.
Spread the curried PVT mixture over the centre of both wraps. Add the kale salad, followed by the avocado. Roll up tightly.
Heat a little oil in a frying pan over a medium-high heat, then brown the wraps for a few minutes on each side. Cut the wraps in half and serve with creamy tahini and lemon sauce.