Breakfast Burritos, With Eggs, Avocado & Mexican-Style Cauli Rice, made with Fullgreen Cauli Rice, with Tomatoes, Garlic & Herbs | For the recipe, visit

Breakfast Burritos, With Eggs, Avocado & Mexican-Style Cauli Rice

Swap the high-carb ‘Spanish Rice’ and beans for Fullgreen’s Cauliflower Rice With Tomatoes, Garlic & Herbs’ and transform your favorite Mexican street food heavyweight into a healthy, veg-packed breakfast on the go. Loaded with avocado, egg, cilantro and chili, it’s guaranteed to kick start your day, without leaving you feeling heavy or sluggish, like its high-carb Mexican cousin.

Recipe & Images Lucy Weston

Lower-carb, Vegetarian Burritos

A great breakfast sets you up for the day. So back away from sugary cereals and leave those high-carb muffins at the coffee shop. Instead, reach for a full-flavored burrito, inspired by those, low carb, Northern Californian wraps. Our recipe is meat-free and rice-free but so delicious you’ll feel like you’re on a cheat day.

For an even lighter burrito, swap the white flour tortillas for wholemeal or gluten-free options, forget the sour cream, go easy on the cheese and get your kicks by piling high fresh tomatoes, chili and cilantro.

Dietary advice

  • Dairy-Free
  • Lower Carb
  • Vegetarian

This recipe can be made without any dairy products (such as milk, cream, butter or cheese).

This recipe has a lower carbohydrate value than its traditional equivalent.

This recipe contains no meat from animal, birds or fish. Though it may contain dairy, eggs, or honey, it is ideal for Vegetarians.

Prep time

5 mins

Cook Time

5 mins

Calories & Carbohydrates Per Serving
  • 584Kcals
  • 52g of Carbohydrates

Ingredients (For 1 Burrito)

  • 1 x 7oz Pouch, Cauli Rice With Tomatoes, Garlic & Herbs
  • 1 x Soft Tortilla (we prefer Gluten-free)
  • 2 x Eggs
  • 2 x Fresh Tomatoes
  • Fresh Cilantro
  • 1/2 an Avocado - Sliced
  • Red Chilis - Chopped
  • 1oz Light American Cheese - Grated
  • 1 x Fresh Lime

How to make it

  1. Empty the Tomato, Garlic & Herbs Cauli Rice into a bowl and stir through to separate the grains
  2. Scramble the Eggs in a flat pan and allow to cool
  3. Coarsely chop Tomatoes and drain the juices. You don't want your burrito to be wet!
  4. Slice the Chilis (how many you use is your choice!)
  5. Thinly slice the Avocado and squeeze Lime juice over it (this stops it turning brown)
  6. Place the Tortilla on a sheet of aluminum foil
  7. Prepare the burrito by lining-up generous helpings of each topping across the Tortilla
  8. Add Cauli Rice, then layer Eggs, Avocado, Tomatoes and Grated Cheese on top
  9. Sprinkle generously with Chili and Cilantro Leaves
  10. Fold the sides of the Tortilla inwards and roll it tightly
  11. Wrap the Burrito in foil and twist the ends to keep it together

Here's an idea

Make your burrito in the evening and wrap it. Chill overnight and grab it on your way to work.

1 Review

No Title

March 9, 2018

This was a very good recipe I loved it

Addie Mullen

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