2 MEXICAN WRAPS
PREP + COOK TIME 30 MINUTES SERVES 2
Make the Basic Egg Wraps (recipe p92). Heat 1 teaspoon olive oil in a frying pan over medium-high heat; cook
25g lean bacon strips for 4 minutes or until crisp. Remove from pan. Cook ½ small (40g) finely chopped white onion, stirring, for 3 minutes or until soft. Cut corn kernels from 1 corn cob – you will need 1 cup (350g). Add kernels to pan with ¾ cup (120g can) drained red kidney beans; cook for 2 minutes. Add 1 small clove crushed garlic and ¼ teaspoon smoked paprika; cook, stirring, for 30 seconds or until fragrant. Remove from heat; stir in ¼ cup fresh coriander leaves. Divide mixture between Basic Egg Wraps; top each with half a soft-boiled egg. Combine
¼ medium (60g) mashed avocado and 1 teaspoon chopped fresh chives; divide between wraps. Top with bacon strips. Roll wraps to enclose filling. Serve each wrap with toast and lime halves, if you like.