Sunday mornings are special. It’s time away from the office, which allows for a creative breakfast before church.

I chose to make a tomato and pepper wrap– great for a Sunday breakfast!

Wraps are unique and can be made with your favorite veggies and accompaniments, They can be prepared hot or cold.

Ingredients:

• 1 green pepper (sliced)
• 1/2 avocado (pitted and sliced)
• 2 Roma tomatoes (sliced)
• 2 garlic gloves (minced)
• 1/2 medium red onion (chopped)
• 2 cups baby spinach (1 cup for each wrap)
• 1/2 cup shredded cheddar vegan cheese
• 2 tablespoon salsa (1 tablespoon each wrap)
• 1 teaspoon dill
• Nonstick olive oil spray
• 1 tablespoon olive oil
• Salt & pepper to taste
• Vegan sour cream optional
• 2 burrito wraps

Instructions:

1. Place sliced tomatoes and peppers on greased or nonstick baking pan.
2. Drizzle with oil, salt & pepper.
3. Bake in oven on 350 degrees for 8 minutes.
4. While tomatoes and peppers are roasting, add oil in sauce pan with onions, garlic and dill. Cook for 3 minutes. Add cheese to melt.
5. Once peppers and tomatoes have roasted, remove from oven. Warm burrito wrap in nonstick pan for 2 minutes on each side. Be careful not to burn.
6. Add equal parts of ingredients in layers on each wrap.
7. 1st layer add spinach.
8. 2nd layer add peppers and tomatoes.
9. 3rd layer add cooked onions, garlic and cheese.
10. . Top with avocado, salsa and sour cream. Roll wrap, tuck in sides while rolling.