This breakfast wrap has everything good about breakfast inside of it: creamy avocado, cheese, and eggs as well as crispy bacon.

Serves 2

6 slices bacon
1 avocado, mashed
½ clove of garlic, minced
salt & pepper
2 eggs, whisked
4 tbsp. water
1 tbsp. butter
4 tbsp. cheddar cheese, shredded
2 whole wheat tortillas

Place the bacon into a non-stick skillet and cook over a medium-high heat, until crispy.

In a bowl, mix the mashed avocado with the garlic, and season to taste with salt and pepper.

Whisk the eggs with the water and season with salt and pepper. Heat the butter in a frying pan, pour in the egg mixture and fry until set to your liking.

Take each tortilla and make a slit from the outer edge to the center of the tortilla. Then place the filling ingredients (bacon, avocado, egg and cheese), separately into each quarter of the tortilla. Finish with the cheese in the last quarter as it will help glue the tortilla together when it melts.

Fold the first quarter of the tortilla over the second one, the second quarter over the third, and finish by folding the last quarter over so that you have a triangle shape.

Place the folded tortillas into the skillet and brown on both sides. Serve immediately.