Epic Breakfast Crunchwrap

Preheat oven to 450ºF. Prepare a baking tray with a silpat or parchment paper.

In a medium-sized bowl, combine all the breakfast potato ingredients. Stir so that everything is evenly coated.

Place the potatoes in the oven and cook them for 30–40 minutes, stirring everything once halfway through.

While potatoes are cooking, crumble tofu into a large, nonstick pan. Add garlic powder, pepper, nutritional yeast, black salt, and coconut aminos. Cook on low heat, and add a tablespoon of water at a time if the tofu starts to stick. After about 10 minutes, add the seitan pieces and tomato. Cook for 20 minutes until everything is warmed through.

Add potatoes, avocado, and tofu scramble into a tortilla, and place it onto a flat surface. To fold the tortilla, start from the bottom, and fold the edge up and over the center.

Heat up a flat bottomed pan (I used cast iron because it heats up quickly) to medium heat, and place the wraps fold side down. Cook them until golden brown and sealed, about 4 minutes. Top with green chili, enjoy!