Turkey Sausage Breakfast Wrap
with fruit parfait
These paleo-friendly breakfast wraps are great for breakfast-for-dinner but make a great breakfast or lunch, too. The star of the wrap is the homemade turkey sausage that is full of flavor and cooked with mushrooms and bell peppers.
Ingredients
- Coconut yogurt, paleo-friendly - 1 1/2 cups
- Berries, fresh or frozen - 1 cup , chopped if using large pieces of fruit; defrosted if frozen
- Sage, fresh - 3 leaves , finely chopped
- Garlic - 2 cloves , chopped
- Thyme, dried - 1 tsp
- Salt - 1 tsp
- Turkey, ground - 1 lb
- Oil, cooking - 1 Tbsp
- Bell peppers, any color - 2 , diced
- Mushrooms, any type - 8 oz , sliced (look for pre-sliced to save time)
- Butter - 2 Tbsp
- Jicama wraps / taco shells - 8
- Hot sauce (opt) - for serving
Prep
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Bell peppers - Dice peppers. (Can be done up to 5 days ahead)
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Make sausage seasoning - Finely chop sage and garlic. Combine sage, garlic, dried thyme, and salt. (Can be done up to 3 days ahead)
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Season turkey - Fold sausage seasoning into turkey until evenly combined. (Can be done up to 3 days ahead)
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Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)
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Make parfaits - Divide coconut yogurt between glasses or small serving bowls. Top with berries.
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Make
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Heat a nonstick pan with butter over medium heat. Add mushrooms and bell peppers and saute until very tender, 6 to 8 minutes. Season lightly with some salt and transfer to a bowl.
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Return the pan to the heat and add oil. When oil is hot, add turkey sausage and cook, breaking it apart, until well-browned and cooked through, 6 to 8 minutes more. Stir sausage into mushrooms and peppers.
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Assemble wraps by filling each 'tortilla' with sausage and vegetables. Serve with some hot sauce on top if you'd like. Enjoy parfait on the side.
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