Tex-Mex omelette burritos

Prep 10 mins Cook 10 mins

SERVES 2

2 tomatoes, finely chopped

¼ cucumber, finely chopped

1 small red onion, finely chopped

Small handful fresh coriander, finely chopped 2 WW Wholemeal Wraps Calorie-controlled cooking spray 3 eggs 3 tbsp skimmed milk 40 g half-fat Cheddar, grated MIX the tomato, cucumber, onion and coriander together in a bowl. Put aside. Lay out the wraps on a work surface. Preheat the grill. Beat the eggs and milk together and season lightly.

Heat a non-stick frying pan, oiled with the cooking spray. Pour in half the beaten egg mixture. Cook on the hob over a medium heat for a few moments to set the base. Spoon half the salad mixture over the omelette and sprinkle half the cheese on top. Grill the omelette to set the egg and melt the cheese. Slide it on to one of the wraps. Season and leave it while you make the second omelette. Place it on top of the second wrap. Roll up the wraps and slice them in half. Serve immediately.