Kimchicky Breakfast Wrap

Wraps are a versatile staple to have in the pantry for a quick meal. Here’s a really easy breakfast wrap recipe that incorporates my favourite flavours (mmm, kimchi).

P.S. I always have a pack of wraps in my freezer for a quick rainy day meal. I defrost it quickly in my toaster or airfryer, or over a pan on low-medium heat.

THE RECIPE

SERVES 1

Ingredients

• 1 Mission Wholemeal Protein Wrap

Filling:

• 90g Roasted Chicken, shredded

• 60g Kimchi, sliced finely

• 10g Japanese Mayonnaise

• 30g Corn Kernels

• 1⁄4 Avocado, sliced

• 1 tsp Fresh Oregano

• 5g Cheddar Cheese, grated

• A pinch of Black Pepper

Directions

1. In a medium bowl, mix the shredded chicken with kimchi, Japanese mayonnaise, and black pepper until combined. Set this aside.

2. Assemble the wrap by placing the chicken mix in the centre lengthwise from the top to the bottom, leaving 2” of empty space at the bottom end. Add the corn on the left of the chicken mix, and fan out the sliced avocado on the right of it.

3. Sprinkle the cheese evenly over the filling, followed by the oregano.

4. Fold over the left and right wings of the wrap over the fillings, then fold the bottom end over that. Poke 2 toothpicks across to secure the wrap nicely.

---

DID YOU MAKE THIS RECIPE?

Don't forget to snap a photo, and tag me on Instagram or Facebook!