Breakfast Wrap

Prep Time


Cook Time

15 min




4 4 Country Range Tortillas

100 100 g Country Range Salsa

1 1 ripe avocado

50 50 ml Country Range Olive-Pomace Oil

50 50 g Country Range Petit Pois

2 2 shallots

1 1 red pepper

0.25 0.25 tsp Country Range Crushed Chillies

0.5 0.5 tsp Country Range Mixed Herbs

0.25 0.25 tsp Country Range Ground Cumin

80 80 g Country Range Grated Mature Cheddar

8 8 Country Range Free Range Medium Eggs

salt and pepper

Multiply by
  • 1Gently fry the petit pois, peppers and shallots in the pomace oil until soft.
  • 2Add the spices and herbs and then add the beaten eggs.
  • 3Stir 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.
  • 4Tip onto a chopping board and cut into thin slices.
  • 5Arrange the slices of egg in the middle of 4 tortilla wraps with the cheese, salsa and sliced avocado.
  • 6Wrap in parchment and tin foil and bake in the oven for 5 minutes.
  • 7Cut in half and serve. Best eaten from the hand like a burrito.