This dish is perfect if you fancy adding a Latin American twist to your breakfast.
Oil or Calorie controlled cooking spray
1 small red onion, finely diced
1 small red pepper, deseeded and diced
1 green chilli, deseeded and finely diced
Half tsp ground cumin
Half tsp smoked paprika
1 avocado, peeled, stone removed and diced
400g tin borlotti beans, drained and rinsed
60g half-fat Cheddar, grated
2 tbsp chopped fresh coriander
- Mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the onion, pepper and chilli and cook for 6-8 mins until the onion and pepper are soft. Add the cumin and paprika and cook for another 1-2 mins.
- Whisk the eggs in a mixing bowl with 1 tbsp of water. Reduce the heat to low and add the eggs to the pan. Cook for about 5-7 mins, folding the mixture with a silicone spatula, until the eggs are just barely set. Season to taste.
- Heat the wraps in the microwave to pack instructions. Lay the wraps on a work surface and top with the eggs, followed by the avocado, beans and cheese. Season to taste, then scatter over some of the coriander and a few drops of Tabasco.
- Tuck in the ends of the wraps and roll each one up, then serve with the lime wedges on the side.
WW’s Veggie & Vegan cookbook, www.weightwatchersshop.co.uk