Brazilian Tapioca Egg Protein Wrap
A street food staple from Northeast Brazil, tapioca crepes filled with scrambled eggs, cheese, and black beans. High protein, gluten-free, and ultra-cheap.
5mPrep
10mCook
1Servings
380Calories
26gProtein
Ingredients
- tapioca flour (hydrated)
- eggs
- black beans (cooked)
- mozzarella cheese
- salt
- green onion
- butter
Ingredients
- 80 g tapioca flour (hydrated)
- 3 piece eggs
- 80 g black beans (cooked)
- 30 g mozzarella cheese
- 3 g salt
- 10 g green onion
- 5 g butter
Instructions
- Spread hydrated tapioca flour in a dry nonstick pan over medium heat.
- Cook until it forms a white crepe, about 2 minutes, then flip briefly.
- In a separate pan, scramble eggs with salt, green onion, and black beans in butter.
- Place the filling on one side of the tapioca crepe, add cheese.
- Fold in half and serve hot.