The alarm sounds off at 5:30am most mornings and by late September (that would be now), it’s still dark, the sun hidden – yet the moon begins to disappear. The Professor stirs first, removes his long body from the bed, hits the alarm and returns for a few minutes while I try to figure out if it’s Monday, Tuesday, Wednesday or Thursday I’m facing. Arms circle my shoulders for a hug, a rub of my back and then, ‘I’m heading to the shower.’ The bed creaks again, bedroom door opens and closes gently . . . and a new day has begun.
I’ve usually packed his lunch the night before so it’s simply a matter of pulling containers from the refrigerator, filling a water bottle and placing them on the counter. Most days there’s no coffee or tea to be made because we usually start our day with some sort of fresh kale or spinach, juiced with a bit of apple, ginger, celery, raw honey, lemon and a pinch of salt; sometimes it might be a warmed pancake or waffle from those we’ve made and frozen ahead.
But occasionally, we’d like something a bit more substantial and that’s usually eggs – fritatta, omelete, fried and topped over a sweet potato hash – or scrambled and wrapped in a soft, gluten-free tortilla, a sprinkle of cheese, a few drops of sriracha and The Professor is good to go.
The nice folks from Toufayan Bakery sent us some of their new, gluten-free wraps to try and I have to say, in my humble opinion, these are the best gluten-free wraps I’ve had. They are soft, tender and roll up without breaking apart – and they actually taste like a wrap should taste – as opposed to cardboard . . . and those of you who are gluten-free know exactly what I’m talkin’ about.
The Toufayan family began their baking business in 1926 and three generations later, the company continues to hold true to its tradition of using high-quality ingredients to make the best breads possible. And as I’ve already said, we think these are the best on the market.
We made quesadillas, pinwheel appetizers and chicken salad wraps – they were also delicious warmed and served alongside Indian cuisine in lieu of naan. And on those mornings when we want a little something extra for breakfast, this Tuscan Breakfast Wrap will do just fine.
Disclosure: This is a sponsored post; however, all recipe content and opinions expressed are strictly my own.
GLUTEN-FREE TUSCAN BREAKFAST WRAP
Makes 2 Wraps
- 2 Toufayan gluten-free wraps
- ¼ cup Sabra Tuscan Garden Hummus (or hummus of your choice), warmed
- 1 Tablespoon butter
- 3 eggs
- 2 teaspoons milk
- 2 Tablespoons sun-dried or oven roasted tomatoes
- 2 Tablespoons chopped basil
- ¼ cup shredded mozzarella cheese
- salt/pepper to taste
- Melt butter in a skillet over medium heat
- Whisk eggs, milk and a pinch of salt & pepper together; pour into skillet
- Once the eggs begin to set, stir until eggs are soft scrambled but still a bit wet
- Remove from heat and fold in the tomatoes and basil; sprinkle cheese over the top and cover
- Divide hummus between the 2 wraps and spread evenly, adding more if needed
- Divide the egg evenly between the 2 wraps, placing eggs in the middle and roll, burrito-style; fold once from the bottom and then fold each side over leaving the top open
- Serve immediately!
© 2013, Debra. All rights reserved.