These wraps are inspired by my mother-in-law after a recent stay with her in Queensland. These are not only delicious for breakfast but make a really quick and easy dinner. I try to always keep a packet of homemade wraps in the fridge so I can make something like this quickly for lunch. Now, I have a confession. Not everything in this recipe is made in a thermo mixer. I love nothing more than crispy bacon so I cook the filling in a small frying pan on the stove. Vary the fillings to suit your family's preference. You may want to add tomato slices, homemade sauces and aiolis. - Peta
Contains: Gluten / Dairy / Egg
- Tortillas: (Makes 8)
- bakers flour - 335g
- water - 170g
- olive oil - 40g
- salt - 1 tsp
- fresh chives - 1 Tbsp, chopped
- egg - 1, per person
- bacon - 1 rasher, shortcut per person, diced
- fresh chives - 1/2 Tbsp, per person
- spinach - 8 leaves, per person
- BBQ sauce - 1/2 Tbsp, choice per person, more or less to taste
- Worcestershire sauce - 1/2 tsp, per person, more or less to taste
- cheese - 1 Tbsp, per person
- Place flour (335g), water (170g), olive oil (40g), salt (1 tsp) and chives (1 Tbsp) into bowl.
- Combine Speed 6 / 5 seconds.
- Set Closed Lid / 2 minutes / Kneading Speed.
- Let it sit for 15 minutes if time allows or commence rolling.
- Remove from bowl. Divide your dough into 8 pieces.
- Using a little flour to dust (optional), roll out your dough into thin circles. My shape is a bit rustic. You want it only a few millimeters in thickness so they cook quickly and evenly. I rolled all my 8 balls before commencing the cooking process.
- Place a large frying pan on a medium heat. Once warm place a tortilla on it.
- Once they start bubbling, flip it over.
- You will only need to cook for a minute or so each side but keep an eye on them so they don't burn. You want them to be cooked but still flexible.
- Place it onto a plate with a tea towel over the top.
- Continue to cook all tortillas, placing them one on top of the other once you have finished. The heat keeps them nice and flexible.
Note: The first one or two tortillas in each batch tend to be a bit harder and cardboard-like whilst finding the right temp of the pan. If you have a hard, non flexible wrap, place it underneath all the other wraps. It will soon soften from the heat and be yummy like the rest of them.
- Place diced bacon (1 rasher) into a small frying pan over medium heat. Cook until starting to crisp.
- Crack an egg into a small bowl and gently whisk.
- Pour over bacon and top with chives (1 Tbsp).
- Flip once egg has semi set and cooked through.
- Mix BBQ sauce (1/2 Tbsp) and Worcestershire sauce (1/2 tsp) together.
- Spread thinly over a tortilla.
- Add spinach leaves (8).
- Top with cooked egg and sprinkle with cheese (1 Tbsp).
- Fold one side over, then the other side over and secure with a toothpick.
- A little flavoured aioli is also delicious. We use store bought.
- Vary fillings to suit you tastes.