ingredients

• 1 flour tortilla (8 inch/20 cm)
• ½ small avocado
• 2 strips bacon
• Vine-ripened tomato
• ½ cup shredded cheddar cheese
• Pickled jalapeños
• Salt and pepper

directions

prep

Cook bacon over medium heat until crisp and browned. Remove from the pan and let drain on paper towels, then cut into short strips. Slice the tomato into thin rounds.

assembly

Gently fold the tortilla into quarters to make guidelines. Cut a slit into the middle, stopping at the center.

Halve the avocado and roughly chop the flesh inside the skin. Scoop onto the bottom left quarter and gently mash and spread out with a fork. Lightly season with salt and pepper. 

Place bacon on the top left, the tomato slices on the top right, and the shredded cheddar on the bottom right. Top the cheese with a few pieces of pickled jalapenos.

Take the bottom left edge of the tortilla and fold it over the top. Continue folding each quarter over the next, working clockwise.

cooking

Heat the leftover bacon fat in the pan over medium-high heat. Place the tortilla wrap and cook until golden brown on both sides and the cheese is melted.

ingredients

• 1 flour tortilla (8 inch/20 cm)
• Banana slices
• Strawberry slices
• Roasted almonds slices
• 2 Tbsp Nutella
• 2 Tbsp cream cheese
• Unsalted butter (for pan-frying)

directions

Prep

Cut the banana and strawberries into thin slices. For enhanced nut flavor, toast the almond slices in a dry, non-stick pan over medium-low heat.

assembly

Gently fold the tortilla into quarters to make guidelines. Cut a slit into the middle, stopping at the center.

Spread Nutella on the bottom left. Place the strawberry slices on the top left and the banana slices on the top right. Spread a thick layer of cream cheese on the bottom right and sprinkle with almond slices on top.

Take the bottom left edge of the tortilla and fold it over the top. Continue folding each quarter over the next, working clockwise.

cooking

Melt butter in the pan over medium heat. Place the tortilla wrap and cook until golden brown on both sides.

ingredients

• 1 flour tortilla (8 inch/20 cm)
• Pepperoni slices
• Fresh basil leaves
• Olive slices
• ½ cup shredded mozzarella
• 2 Tbsp pizza sauce
• Salt and pepper
• Olive oil (for pan-frying)

directions

prep

Cut the pepperoni into bite-sized pieces and the olives into slices.

assembly

Gently fold the tortilla into quarters to make guidelines. Cut a slit into the middle, stopping at the center.

Spread the pizza sauce thinly on the bottom left. Add olive slices and fresh basil leaves on the top left, pepperoni slices on the top right, and the shredded mozzarella on the lower right.

Take the bottom left edge of the tortilla and fold it over the top. Continue folding each quarter over the next, working clockwise.

cooking

Heat olive oil over medium-high heat. Place the tortilla wrap and cook until golden brown on both sides and the cheese is melted.