Earlier this month, I had a similarly inspired breakfast in Los Angeles, where Mexican breakfast dishes are available everywhere. I couldn’t help but think of my own improvements. So the other day for lunch that is exactly what I created: an awesome breakfast burrito. Enjoy!
Heat a non-stick skillet over medium heat. Add the whole wheat wrap and top with the grated cheddar cheese. Heat in skillet until lightly melted, then transfer the wrap to a large plate. Add the avocado and lightly mash on top of the melted cheese.
Meanwhile, lightly scramble the eggs - for this version, I crack the eggs directly into the skillet for a 'messy' scramble. Transfer the eggs on top of the avocado and top with the fresh pico de gallo and a small handful of mixed greens.