Breakfast Wraps

Untitledfacebookzinstagramzpinterestz

These wraps are inspired by my mother in law after a recent stay with her in QLD. 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 the tmx for these. I love nothing more than crispy bacon so I do the filling in a small frying pan on the stove. You can of course cook it in your tmx if desired.

Vary the fillings to suit your families preference. You may want to add tomato slices or homemade sauces and aiolis.

Love this recipe? Don’t forget you can subscribe to my daily recipe newsletter and never miss a newly posted recipe just as great as this one! Or join up to our monthly one for all the latest TRTLMT news. Subscribe to my newsletter here.   
Breakfast Wraps
Print
Tortillas
  1. 335g bakers flour
  2. 170g water
  3. 40g olive oil
  4. 1 teaspoon of salt
  5. 1 tablespoon chopped fresh chives
Filling
  1. 1 egg per person
  2. 1 rasher of chortcut bacon per person, diced
  3. 1/2 tablespoon of fresh chives per person
  4. 8 spinach leaves per person
  5. 1/2 tablespoon of bbq sauce of choice per person, more or less to taste
  6. 1/2 teaspoon Worcestershire sauce per person, more or less to taste
  7. 1 tablespoon of cheese per person
Tortillas
  1. Place everything into the tmx bowl.
  2. Blitz on speed 6 just to slightly combine.
  3. Lock lid and press interval speed for 2 minutes.
  4. Let it sit for 15 minutes if time allows or commence rolling.
  5. If you don't have a tmx simply use a food processor to form your dough or use your hands and knead by hand for 5 minutes.
  6. Remove from bowl. Divide your dough into 8 pieces.
  7. 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.
  8. I rolled all my 8 balls before commencing the cooking process.
  9. Place a large frying pan on a medium heat. Once warm place a tortilla on it.
  10. Once they start bubbling, flip it over.
  11. 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.
  12. Place it onto a plate with a tea towel over the top.
  13. Continue to cook all Tortillas, placing them one on top of the other. The heat keeps them nice and flexible.
  14. 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.
Filling
  1. Place bacon into a small frying pan over medium heat. Cook until starting to crisp.
  2. Crack and egg into a small bowl and gently whisk.
  3. Pour over bacon and top with chives.
  4. Flip once egg has semi set.
  5. Cook through.
Assembly
  1. Mix BBQ sauce and Worcestershire sauce together.
  2. Spread thinly over a tortilla.
  3. Top with spinach leaves.
  4. Top with egg and sprinkle with cheese.
  5. Fold one side over, then the other side over and secure with a toothpick.
Notes
  1. A little flavoured aioli is also delicious. We use store bought.
  2. Vary filling to suits you tastes. r
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

Blog ad

 

By |2017-06-12T11:20:55+00:00January 30th, 2015|Categories: Breakfast, Lunch and Dinner|3 Comments

Share This Story, Choose Your Platform!

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

3 Comments

  1. Teagan C February 3, 2015 at 3:21 pm - Reply

    Made these over the weekend and both husband and I were blown away – LOVE them and will make them as a regular weekend brunch now.
    Thank you.

  2. Brooke May 17, 2015 at 10:06 pm - Reply

    Has anyone ever made these with gluten flour or spelt flour? Would they still work?

Leave A Comment