Mexican-style Breakfast Wraps

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  • 6 soft flour tortillas or wraps
  • 12 eggs
  • 45 ml (3 T) milk
  • salt and pepper to taste
  • 30 ml (2 T) butter
  • 250 g streaky bacon, grilled
  • 250 ml (1 C) grated cheddar cheese
  • 1 x 410 g can Rhodes Tomato Mexican Style
  • 45 ml (3 T) coriander leaves, chopped


  1. Heat the tortillas or wraps according to the instructions on the pack and keep warm.
  2. Whisk the eggs, milk and salt and pepper together.
  3. Scramble the mixture in the butter then fill each tortilla or wrap with a portion of scrambled egg, bacon and cheese.
  4. Top with a portion of Rhodes Tomato Mexican Style, add a sprinkle of coriander and then roll up and serve.


  • Hmmm this would be good right about now.

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