High protein flaxseed scramble wrap

With 24g protein and 12g of fibre, rich in omega-3 healthy fats and a source of vitamin B12, this breakfast will set you up for success to take on the day!


  • 40g milled flaxseeds
  • 60ml water
  • 2 eggs (or silken tofu)
  • Splash (25ml) pea milk, or any milk of choice
  • Pinch of turmeric powder
  • ½ (30g) white onion
  • Handful (20g) baby spinach
  • Pinch of salt
  • Olive oil for cooking the eggs


  • Boil water in a pot. Once boiling, remove from heat and add the ground flaxseeds (if yours are whole, you can grind them using a food processor). Mix well until all the water is absorbed. This should take a couple of minutes.
  • Once a consistent mass is formed, place on a non-stick surface and let it cool.
  • Once cooled down, form a ball and roll it out to form a circle-shaped tortilla.
  • Place the tortilla in a large pan by flipping it over from the parchment paper. The pan should be heated to medium heat. Cook for 1 min on one side and 30 seconds on the other side.
  • Fill with egg or tofu scramble. And wilted spinach.
  • For the scramble to be more colourful and fluffy, add a splash of plant milk and a pinch of turmeric before cooking.

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