These Chipotle BBQ Breakfast Wraps are the ultimate make-ahead breakfast that’s packed with bold, smoky flavours and nourishing ingredients. A hearty sheet pan mix of roasted veggies, vegan sausage, and vegan egg is paired with tangy BBQ lime shredded tofu and a creamy chipotle sauce, all wrapped up in a protein-rich tortilla. Perfectly customizable and freezer-friendly, these wraps are ideal for busy mornings or on-the-go meals. Simply heat and enjoy a satisfying, plant-based breakfast bursting with flavour!
The key to the recipe’s success lies in balancing the flavors, so don’t skip the chipotle sauce—it adds that irresistible smoky heat. These burritos are not just tasty; they’re a complete meal with a good balance of fibre, protein, and healthy fats.
Sheet Pan Chipotle Breakfast Burritos
Description
These smoky, protein-packed Chipotle BBQ Breakfast Wraps are a flavourful, freezer-friendly way to start your day with a satisfying plant-based meal.
Ingredients
Chipotle sauce:
Instructions
Roast the Filling:
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Preheat your oven to 400°F. Line a 17x12-inch sheet pan with parchment paper. Add the black beans, red bell pepper, mushrooms, purple sweet potato, diced vegan sausages, salsa, cumin, smoked paprika, chipotle powder, and olive oil. Toss everything together until well combined. Spread it out evenly and roast for 20-30 minutes, stirring halfway through, until the sweet potatoes are tender.
Prepare the Shredded Tofu:
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While the vegetables are roasting, make the BBQ lime shredded tofu according to the recipe.https://makeitbrunch.com/recipe/shredded-bbq-lime-tofu/
Add Just Egg and Spinach:
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Once the vegetables are done, reduce the oven temperature to 375°F. Pour the Just Egg liquid evenly over the roasted mixture, ensuring it covers the entire pan. Sprinkle the chopped spinach on top and gently press the leaves down. Return the sheet pan to the oven and bake for another 20 minutes, or until the Just Egg is set and golden.
Make the Chipotle Sauce:
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While the sheet pan bakes, blend all the chipotle sauce ingredients (coconut yogurt, mayonnaise, chipotle pepper, chipotle powder, lime juice, asafoetida, olive oil, maple syrup, salt, and pepper) in a blender until smooth.
Assemble the Wraps:
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Once the sheet pan mixture has cooled slightly, cut it into 8-10 rectangles. Each piece should be slightly narrower than half the width of your tortilla. Place a rectangle of the sheet pan egg mixture onto one side of a tortilla, removing any parchment paper from the bottom. Drizzle 1-2 tablespoons of chipotle sauce over the top, followed by about ⅓ cup of shredded tofu. Fold in the sides of the tortilla, then roll it tightly into a burrito.
Store the Wraps:
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Wrap each burrito in aluminum foil and place them in a freezer bag for storage.
Reheat and Enjoy:
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To reheat from frozen, microwave the burrito for 2 minutes. Then, either pan-fry over medium heat for 2 minutes until golden or air fry at 350°F for 2-3 minutes.
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Enjoy your hearty, smoky, and satisfying breakfast wraps!
Nutrition Facts
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 407.11kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 3.5g18%
- Cholesterol 23.68mg8%
- Sodium 547mg23%
- Potassium 1056mg31%
- Total Carbohydrate 41.47g14%
- Dietary Fiber 12g48%
- Sugars 5.66g
- Protein 38g76%
- Vitamin A 185.99 IU
- Vitamin C 20.95 mg
- Calcium 257.45 mg
- Iron 4.76 mg
- Zinc 2.93 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
User Reviews
Took some time for me to make it all, but wow so worth it! delicious! thanks for sharing
WOW is this recipe delicious! It probably took me about 2 hours to put everything together, since it was my first time making this recipe and I tend to be pretty slow the first time I try making a new recipe. It was probably the best 2 hours I’ve spent in the kitchen in a long time. These are absolutely DELICIOUS, freeze incredibly well and heat up super quickly and evenly in the microwave. The chipotle dressing is so good I have since made more to use as a dip and a salad dressing. I can’t recommend this recipe enough, I only have one left in my freezer and I am making more tomorrow!
These breakfast burritos SLAP! 🌯💥 Probably one of the best vegan burritos I’ve ever had as a vegan of 10+ years.
The only alteration I made was adding actual BBQ sauce to the baked tofu because it wasn’t flavorful enough for me, just adobo sauce instead of the actual chili, and then used kale instead of spinach because that’s what I had on hand.
The creativeness of the methods used during this made me think of ideas for other recipes as well. It does take time to make but it definitely is worth it due to time saved and the overall deliciousness!
Thank you for the yummy recipe, will absolutely be making again. 😋
I’m so happy you enjoyed it! And I love the subs! xo
Thanks so much! I’m so happy you liked it! xo
Yayy! So glad you enjoyed them! Thanks for the feedback xo