Breakfast Wrap


  • 4 Country Range Tortillas
  • 100 g Country Range Salsa
  • 1 Ripe Avocado
  • 50 ml Country Range Pomice Oil
  • 50 g Country Range Petit Pois
  • 2 Shallots
  • 1 Red Pepper
  • 0.25 tsp Country Range Crushed Chillies
  • 0.5 tsp Country Range Mixed Herbs
  • 0.25 tsp Country Range Ground Cumin
  • 80 g Country Range grated mature cheddar
  • 8 Eggs
  • Salt and Pepper


  1. Gently fry the peas, peppers and shallots in the pomice oil until soft
  2. Add the spices and herbs and then add the beaten eggs
  3. Stir the egg and cook slowly until a soft scrambled egg texture, then finish cooking in the oven or under a grill until the egg is fully set
  4. Tip onto a chopping board and cut into thin slices
  5. Arrange the slices of egg in the middle of 4 tortilla wraps with the cheese, salsa and sliced avocado
  6. Wrap in parchment and tin foil and bake in the oven for 5 minutes
  7. Cut in half and serve. Best eaten from the hand like a burrito