Breakfast Banana Burrito
Cook Time 20 mins
1 tsp macadamia oil
1 medium banana, sliced lengthwise
45 g (1 piece) wholegrain wrap
2 tbsp low-fat ricotta
5 roasted hazelnuts, roughly chopped (or 5 raw to roast)
To roast hazelnuts, place nuts on a baking tray in an oven preheated to 180°C for 10 to 15 mins.
Allow to cool, then rub the nuts together between your hands to remove the skins. Store in an airtight container in the fridge.
Heat macadamia oil over low heat in a large frying pan. Cook banana for approximately 2 minutes on each side, until golden. Remove banana slices from the pan.
Place wrap in frying pan and heat for about 30 seconds on each side.
Spread wrap with ricotta. Add banana and sprinkle with chopped hazelnuts.
Fold over the sides of the wrap, roll up and enjoy!