Bacon & egg wraps

SERVES 4 | PREP 15 MINS | COOK 35 MINS PERSONALPOINTS: 7-11

• 240g sweet potato, cut into small chunks

• 4 tsp olive oil

• 125g bacon medallions, chopped

• 4 eggs

• 4 wholemeal tortilla wraps

• 80g sauerkraut (or shredded white cabbage)

• 125g baby plum tomatoes, halved

• ½ small red onion, thinly sliced Small handful fresh coriander leaves

1. Preheat oven to 200C, fan 180C, gas mark 6 and line a baking tray with baking paper. Put the sweet potato on the tray and drizzle over 1 tsp of the oil. Roast for 25 minutes, or until tender.

2. Heat 2 tsp of the remaining oil in a large non-stick frying pan set over a medium heat.

Fry the bacon for 3-4 minutes or until crisp. Transfer to a plate and set aside.

3. Heat the remaining oil in the pan and fry the eggs for 3 minutes or until cooked to your liking.

4. Meanwhile, warm tortilla wraps to pack instructions. Top each tortilla with the sauerkraut, sweet potato, tomatoes, onion, bacon, coriander and a fried egg.