Breakfast wraps

SERVES 4 PREP AND COOK TIME 50 MINUTES

Nutritional count per wrap: 14.7g total fat; 3.8g saturated fat; 1518kJ (363 cal); 27g carbohydrate; 28.6g protein; 2.6g fibre.

cooking-oil spray 4 eggs 4 (260g) rindless bacon rashers 1 tablespoon dairy-free spread 150g button mushrooms, sliced thinly 60g baby spinach leaves 2 tablespoons gluten-free barbecue sauce

GLUTEN-FREE WRAPS

2 eggs 1 cup (135g) gluten-free self-raising flour ⅓ cup (50g) buckwheat flour ⅓ cup (45g) gluten-free plain flour ⅓ cup (50g) 100 per cent corn cornflour 1½ teaspoons salt ⅔ cup (160ml) soy milk ⅔ cup (160ml) water

1 GLUTEN-FREE WRAPS Beat eggs in a bowl with an electric mixer until thick and pale. Add sifted dry ingredients, and the combined milk and water, alternately, stirring until just combined; do not over-mix. Heat a flat sandwich press until light indicates it is ready to use; spray with oil. Pour ⅓ cup of mixture in a circle shape onto press; fully close lid and cook for 2 minutes or until golden brown. Transfer to a plate. Repeat to make 8 wraps. 2 Spray a medium frying pan with oil; cook eggs over medium heat until the whites are firm and the yolks are cooked to your liking. Transfer eggs to a plate; cover to keep warm. 3 Cook bacon in the same pan until crisp. Transfer to a plate; cover to keep warm. Melt dairy-free spread in same heated pan; cook mushrooms over medium heat for 5 minutes or until browned. 4 Divide spinach, mushrooms and bacon between 4 wraps. Drizzle with barbecue sauce, then top with egg. Season. Roll the wraps to serve. Reserve remaining wraps for another use. Unfilled wraps suitable to freeze. Not suitable to microwave.