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Make the salsa by combining the diced tomatoes, onion, garlic and coriander in
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a small bowl. Squeeze over the juice of half a lime and add the olive oil. Stir and set aside. Cut the other half of lime into wedges.
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Grill the bacon, then chop into small pieces. Meanwhile, dice the avocado.
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Beat the eggs with the milk in a jug and season with black pepper. Heat a small pan and melt the knob of butter, then pour in the eggs. Cook for a few minutes, stirring
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occasionally to create scrambled eggs. When almost ready, add the cheese and
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stir. Turn off the heat and allow the cheese to melt.
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Divide the scrambled egg between the two wraps, then top with the bacon pieces, avocado and salsa. Fold up and serve with the lime wedges on the side for squeezing over.