Wild Salmon and Egg Burrito
Recipe type: Breakfast, Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
A little vegan (dairy-free), a little non-vegan (fish) but oh so delicious and easy!
  • 4oz. piece of wild caught salmon (I used Keta)
  • 1 tbsp. coconut oil
  • 1 fried organic, cage-free egg
  • 2-3 tbsp. Kite Hill's dairy-free chive cream cheese
  • ¼ cup arugula
  • 2 tomato slices
  • 1 Engine2 sprouted grain tortilla
  1. First, cook your salmon as directed on packaging. I cooked my filet for about 9 minutes at 400ยบ.
  2. Heat up 1 tbsp. coconut oil in a non-stick pan and crack/fry your egg on medium-low heat.
  3. Proceed to spread your cream cheese, arugula and tomato on the Engine 2 tortilla while your egg is cooking.
  4. Break up your salmon into chunks on top of the tortilla, followed by the egg.
  5. Wrap and enjoy!
Recipe by Chickpea in the City at https://chickpeainthecity.org/wild-salmon-and-egg-burrito/