Full English Breakfast Wrap
Introduction
Fast-food full English breakfast wraps are absolutely delicious so I’m going to show you how you can make your own guilt-free ones at home. They also freeze beautifully. Tuck in!
Ingredients
| 4 | rashers of bacon |
| 4 | low-fat sausages |
| 4 | mini tortilla wraps |
| 120g | low-fat Cheddar cheese |
| 20g | spinach |
| 4 | eggs |
| 20g | butter, cubed |
| salt and pepper |
Instructions
1 Cook your bacon and sausages according to the pack instructions – I find it easiest just to pop them in the oven.
2 Lay out four mini tortillas and add 30g of cheese per wrap, then add a layer of spinach and a slice of bacon per tortilla. Cut each cooked sausage in half and add to the wrap.
3 Lastly, put the four eggs and butter into a bowl, mix and season. Heat a frying pan over a medium heat, then add the egg mixture, stirring continuously until cooked. Divide the egg evenly between the four tortilla wraps.
4 Fold baking paper around each wrap, so you can eat them easily after you reheat them, and store in an airtight container in the fridge for up to 3 days. They will keep for up to 3 months in the freezer.
Tip: If you’re going to freeze these wraps, don’t include the spinach as you can add fresh spinach after you reheat it.
PER SERVING | 400 CALS | 27G PROTEIN | 24G FAT | 17G CARBS
