Breakfast Wrap
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Whole wheat tortilla wraps
- 3 Eggs
- 4 rashers Bacon
- 2 tablespoons Barbecue sauce
- 60 g Spinach (chopped)
- 20 g Mature cheddar (grated)
- 0.5 Avocado (sliced)
- 1 pinch Fine sea salt and ground black pepper
Method
- Cook 4 rashers Bacon to your liking, then chop into small pieces.
- Meanwhile, whisk 3 Eggs and season with 1 pinch Sea salt and black pepper.
- Make two omelettes, again, to your liking.
- Spread 2 Whole wheat tortilla wraps with 2 tbsp Barbecue sauce.
- Add 60 g Spinach and the bacon to the wrap.
- Lay the omelette on top and sprinkle with 20 g Mature cheddar.
- Add 0.5 Avocado.
- Roll the wrap up and serve.