Loaded Scrambled Egg Wrap

My take on a recipe from a cafe I worked at.

This is a recipe we had at a place I worked but with special chefs blog improvements and as a wrap. Great for dinner, a big lunch or breakfast.

A great loaded scrambled egg recipe!

It's very fulling so if you eat less, down size the recipe or feed more people with it you can use smaller wraps for more serves, have it on your favourite bread or even on its own.

Recipe

Makes 2 Medium Wraps

Ingredients

Handful Iceberg Lettuce Shredded

4 Eggs

1 Rashers Bacon Roughly chopped

2 Medium Wraps

1/2 Chorizo Diced

50 Grams Cheese Grated or Cut into Cubes

1/2 Tomato Diced

1/2 Onion Diced

5 Black Olive Slices Cut in Half

3 Tablespoons Milk

1 Teaspoon Smoked Paprika

Salt to Taste

Pepper to Taste

2 Tablespoons Olive Oil

Directions

Roughly dice the tomato, onion, chorizo and cheese. Cut the olive slices in half. Roughly slice your bacon. Set aside.

Thinly slice your lettuce. Set aside.

In a bowl, add your eggs, milk, smoked paprika, salt and pepper. Whisk to combine.

Heat your pan and oil on high heat. Add your bacon, onion, tomato chorizo and olives. Cook until your bacon has browned and onions have sauteed.

Move your mix to the side of your pan. Add your egg mix and wait till the bottom layer goes clear, then fold the egg in so raw egg flows on the pan and repeat once that layer is clear.

Your egg will cook fast. Once it's almost cooked, fold in your other ingredients.

After you fold in your other ingredients, add your cheese and fold the cheese in. Take it off the heat and let the cheese melt.

Lay down your wrap and place some of your lettuce off centre.

Place some of your scrambled egg on the wrap. Try not to overload it.

Roll the wrap over the mixture by pushing the wrap over and in with your hands. Tuck in the sides and roll the rest of the way.

Hopefully, it will look like this. You can cut it in half or eat as it is.

Serve up and enjoy!