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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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For a very lengthy title this breakfast wrap is quite easy.  The more I tried to cut eggs out of my diet, the more I noticed they upset my stomach when I did eat them.  At first, cutting out eggs seemed like a difficult task.  I grew up eating them all the time.  I loved slow mornings when my dad would fry them up over-easy or scramble some with cheese.  It feels like part of my childhood.  And if you read my brunch post, you know it is pretty much my favorite meal. 

A challenge was born... getting in the kitchen and finding new ways to create a delicious breakfast that didn't require eggs and also made you forget you ever wanted them in the first place.  I've experimented with lots of different recipes and many ingredient combinations but this may be one of my favorites.  Enter the humble chickpea.  Often, not much consideration goes into this little legume past hummus but it can be so much more (did you see my quiche using chickpea flour?). 


Now, the chickpeas have lend us to a wonderful texture and it is time to add flavor.  I have been craving sun-dried tomatoes and what pairs better with it than basil?  I guess I will have to enjoy these summer flavors while patiently (or not so patiently) waiting for the solstice to arrive. 

I really hope you will give this easy wrap a try for breakfast or anytime of day.  It comes together quickly and is packed with flavor.  I bet you won't even miss the eggs :)

Love and slow mornings,


P.S. Once the wrap is filled, just eat it.  Trying to adjust it doesn't work well.  Example: photo number 2.

Sun-Dried Tomato & Basil Chickpea Scramble Wrap
Serves 2


2 tsp olive oil
2 garlic cloves, minced
1 1/2 cups chickpeas (or 1 can), drained and rinsed
1 tsp lemon juice
1 tbsp water
2 tbsp tahini
1 tbsp nutritional yeast (optional)
1 tsp oil from sun-dried tomato jar
3 tbsp sun-dried tomatoes, packed in oil, cut into small pieces
1 tbsp basil, chopped
salt, to taste
pepper, to taste
2 gluten free tortillas (or your choice)


1. In a large saute pan turn heat to medium-low.  Add oil and then minced garlic.  After 1 minute add chickpeas and stir well.

2. Once garlic is aromatic and chickpeas are warmed through turn heat to low and grab a potato masher or large spoon.  Using the masher or back of the spoon start to smash the chickpeas until they are about three-quarters mashed, so you can still see the shape of some of the chickpeas.

3.  Add lemon juice, water, tahini, nutritional yeast (if using), oil from the jar of sun-dried tomatoes, salt and pepper.  Stir until everything is combined and fold in the sun-dried tomatoes and basil.

4. Heat the tortillas for a couple of minutes in a warm oven.  Once softened, spoon half of the chickpea scramble into each tortilla and wrap it up!


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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.