1 sprouted wrap (I like Angelic Bakehouse or Ezekiel brand.)
1/4 cup refried beans, warmed
1/4-1/2 teaspoon avocado oil
dried cilantro, to taste
tomato, to taste
avocado slices, to taste
feta cheese, to taste
Himalayan salt, to taste
Preheat oven to 425 degrees. Brush both sides of wrap with oil and sprinkle with Himalayan salt. Bake wrap for 2 minutes on each side or until crispy and slightly browned. Remove from oven.
Whisk egg in a small bowl and season with cilantro. Pour egg into a greased omelette skillet; allow egg to spread across bottom of pan. Cook for 3-5 minutes or until egg is close to being fully set. Flip the egg. Cook an additional 2 minutes or until cooked to desired temperature.
Spread beans on wrap. Place egg on top of beans. Top with tomato, avocado, and feta.
Dairy-free: Omit feta.
Gluten-free: Use gluten-free wrap.