Ingredients

directions

  1. Slice your avocado and tomato into slices. Set aside.
  2. Place a small bowl upside down on one of your tortilla wraps and cut around the bowl to create a smaller circle. Set aside.
  3. Add 2 eggs, milk and Frank’s RedHot sauce to a bowl and whisk until combined.
  4. Melt butter in a frying pan on a low heat.
  5. Pour the egg mix into the frying pan and season with salt.
  6. Let the eggs sit until the edges start to cook. Then, pull the edges into the middle and scramble them together until almost cooked, then remove from the heat.
  7. Pour the eggs onto your large tortilla wrap, followed by your sliced tomato and avocado.
  8. Place the small wrap on the top, then fold the large wrap tightly around the small wrap, tucking in the edges as you go.
  9. Place the wrap, edges down, into the frying pan on a medium heat and toast until the base is golden and holds its shape.
  10. Flip the wrap over to toast the top.
  11. Remove from the heat, cut in half and top with extra Frank’s RedHot sauce if you wish.
  12. Serve immediately.