1 packet Original wraps
1 spring onion, chopped
1 lime, juiced
2 tomatoes, diced
½ red onion, diced
½ bunch coriander, chopped
1 red chilli, chopped
1-2 tbsp extra virgin olive oil
Salt and pepper, to taste
Refried Beans and Bacon
6 rashers of bacon, thinly sliced
½ tin red kidney beans, drained and rinsed
2 tsp extra virgin olive oil
1 tbsp butter
4 free range eggs
1 tsp salt flakes
½ bunch chives, chopped
To make guacamole, mix avocado, spring onion and lime juice together. Set aside.
To make the salsa, combine all salsa ingredients together in a bowl and set aside.
In a pan on medium heat, fry bacon until crisp. Smash the kidney beans roughly with a fork, then add to the pan with the bacon and 2 tsp olive oil. Season with salt and pepper and toss to combine.
In a bowl, whisk the eggs together with the salt. Add 1 tbsp butter to a saucepan on low heat, allow to melt, then pour in the eggs. Cook over a low heat, stirring every now and then to scramble. When about half-way cooked, add in the chopped chives.
Assemble all of the ingredients onto a wrap and roll burrito in foil.