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These wraps are inspired by my mother in law after a recent stay with her in QLD. These are not only delicious for breakfast but make a really quick and easy dinner. I try to always keep a packet of homemade wraps in the fridge so I can make something like this quickly for lunch.

Now I have a confession. Not everything in this recipe is made in the tmx for these. I love nothing more than crispy bacon so I do the filling in a small frying pan on the stove. You can of course cook it in your tmx if desired.

Vary the fillings to suit your families preference. You may want to add tomato slices or homemade sauces and aiolis.

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Thermomix Breakfast Wraps

Breakfast Wraps

  • Author: The road to loving my Thermo Mixer
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Ingredients

Scale

Tortillas

  • 335g bakers flour
  • 170g water
  • 40g olive oil
  • 1 teaspoon of salt
  • 1 tablespoon chopped fresh chives

Filling

  • 1 egg per person
  • 1 rasher of chortcut bacon per person, diced
  • 1/2 tablespoon of fresh chives per person
  • 8 spinach leaves per person
  • 1/2 tablespoon of bbq sauce of choice per person, more or less to taste
  • 1/2 teaspoon Worcestershire sauce per person, more or less to taste
  • 1 tablespoon of cheese per person

Instructions

Tortillas

  1. Place everything into the tmx bowl.
  2. Blitz on speed 6 just to slightly combine.
  3. Lock lid and press interval speed for 2 minutes.
  4. Let it sit for 15 minutes if time allows or commence rolling.
  5. If you don’t have a tmx simply use a food processor to form your dough or use your hands and knead by hand for 5 minutes.
  6. Remove from bowl. Divide your dough into 8 pieces.
  7. Using a little flour to dust (optional), roll out your dough into thin circles. My shape is a bit rustic. You want it only a few millimeters in thickness so they cook quickly and evenly.
  8. I rolled all my 8 balls before commencing the cooking process.
  9. Place a large frying pan on a medium heat. Once warm place a tortilla on it.
  10. Once they start bubbling, flip it over.
  11. You will only need to cook for a minute or so each side but keep an eye on them so they don’t burn. You want them to be cooked but still flexible.
  12. Place it onto a plate with a tea towel over the top.
  13. Continue to cook all Tortillas, placing them one on top of the other. The heat keeps them nice and flexible.
  14. Note – The first one or two Tortillas in each batch tend to be a bit harder and cardboard like whilst finding the right temp of the pan. If you have a hard, non flexible wrap, place it underneath all the other wraps. It will soon soften from the heat and be yummy like the rest of them.

Filling

  1. Place bacon into a small frying pan over medium heat. Cook until starting to crisp.
  2. Crack and egg into a small bowl and gently whisk.
  3. Pour over bacon and top with chives.
  4. Flip once egg has semi set.
  5. Cook through.

Assembly

  1. Mix BBQ sauce and Worcestershire sauce together.
  2. Spread thinly over a tortilla.
  3. Top with spinach leaves.
  4. Top with egg and sprinkle with cheese.
  5. Fold one side over, then the other side over and secure with a toothpick.

Notes

  • A little flavoured aioli is also delicious. We use store bought.
  • Vary filling to suits you tastes. r

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