Karishma Shah Nutrition

Pineapple Cottage Breakfast Burrito

pineapple cottage breakfast burrito



  • 2 tortilla wraps
  • 2 handfuls spinach, roughly chopped
  • 60 grams cottage cheese
  • 160 grams fresh pineapple rings
  • 1 large ripe avocado
  • 1 handful of peas
  • 5 mint leaves
  • salt to taste
  • 1 tsp black pepper


  • Put the peas in a bowl and cover with hot water. Leave to stand for few minutes and drain
  • Chop the mint leaves.
  • Now, add the avocado flesh in with the peas, mint, salt, black pepper and mash it all together.
  • Fold the tortilla wraps in half and pop into a toaster til just starting to brown on the outside — they’ll go a bit crisp but the inside is still soft. You can also give them a quick fry in a pan (no oil) or a quick blast in a microwave.
  • Unfold the tortillas onto a plate, spread half the avocado mix and half the cottage cheese on one side, top with the spinach and pineapple and fold back over.

Mashroom On Toast
Previous Article