Baked Sweet Potato Wraps with Egg and Avocado

  • 2 BFree Sweet Potato Wraps
  • 2 eggs
  • 1 avocado
  • Handful of basil leaves
  • 1/2 tsp of chilli flakes
  • Capsicum

Preheat oven to 350 degrees F


Place the BFree Sweet Potato Wraps in a deep muffin tin and cut off excess


Crack an egg in to BFree wrap within the muffin tin and place in oven for 10 minutes. After 10 minutes, turn off oven and leave in the oven for a further 5 minutes with the door closed until eggs are set.


Top with chopped up avocado, basil leaves, a sprinkle of chilli flakes and pepper and serve warm.

What our customers say


Based on 28 Reviews


So exciting to find a gf carrot cake with no nuts! Perfectly spiced, moist and you the cream perfectly complements the sponge. Gluten eaters couldn’t tell that this was gluten free!


As a lover of all things pita bread and pita chips I was blown away by the taste and texture of Bfree pitas! I’m a huge lover of Mediterranean food in general and these have never failed to create a tasty 10/10 Mediterranean meal. I usually split em and fill em up with my favourite veggies, hummus and chicken then drizzle with tzatziki sauce and it reminds me the Greek restaurant I used to love so much as a kid! Definitely a must try for all my pita lovers out there.


Lovely crumbly pastry and a surprisingly zingy filling. A deep filled tart with a generous amount of filling. Quite sweet so perfect with an afternoon cup of tea!


I have a huge amount of love for the high protein wraps! They’re my favourite thing to fill with anything from fruit and yogurt to chicken and veggies and always make for a delicious meal that never disappoints!

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