1-2 tablespoons milk
2 tablespoons chopped fresh parsley
Pinch of salt
1 tablespoon olive oil
1 tablespoon butter
3 spring onions
1 small red capsicum
¾ cup corn kernels
4 rashers bacon
1 medium avocado
1 cup baby spinach leaves
1 ½ cups grated cheddar cheese
Packet 10 tortilla wraps
Directions to Cook:
Remove rind from bacon and cut rashers into thin strips. Dice capsicum and finely slice spring onions. Heat olive oil in a frypan over medium heat and sauté until capsicum and bacon are tender.
Remove from pan and set aside.
Gently whisk the eggs, milk and salt together into a smooth consistency. Add the chopped parsley and stir through. Heat butter with a drizzle of olive oil over low-medium heat. Add egg and stir gently until just cooked through. Remove from heat and set aside.
Halve avocado, remove seed and scoop out flesh. Slice each half thinly and set aside.
Roughly chop the baby spinach leaves.
Divided mixture between tortillas, adding to the middle of the wrap. Fold one side of the tortilla towards the centre. Then the other side. The roll the bottom of the tortilla up to the top to encase the filling. Place seam side down on a plate or tray and repeat with remaining tortillas and fillings.
Heat a large frying pan to medium heat and lightly grease with olive oil spray. Place tortillas seam side down in pan and cook for a few moments each side until browned and warmed through.
Remove from pan and serve immediately.
Note: You can also use a sandwich press to cook the wrapped burritos.
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