We made this low-carb version of the classic burrito with egg tortilla, chilli mushroom "rice", and cashew cream.
It's perfect for a filling breakfast or light lunch, at home or on the go.
Soak the cashew nuts in a cup with hot water.
Pulse the cauliflower florets in a blender into small bits.
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Beat the eggs with chopped coriander, salt and pepper in a bowl.
Heat the oil in a skillet, and, for each wrap, pour in half a ladle of the egg mix. Cook the omelette for 3 minutes, flipping it in between.
Heat the oil with oregano and chilli powder in a skillet. Add the cauliflower, chopped mushrooms, and cook for 7 minutes.
Blitz the cashews with almond milk, lime juice, garlic powder, salt and pepper.
For each burrito, spoon the cauliflower rice over the bottom half of the omelette and top it with chopped tomatoes.
Then, cover with avocado wedges and cashew cream.
Roll into a burrito and serve it warm, sliced in half.