GOOD FOR YOU BECAUSE ... borlotti beans are known to boost the immune system.
Serves 4
1 x 400g can borlotti beans
1 bay leaf
1 teaspoon dried rosemary granules
24 small potatoes (these will be in the freezer section of the supermarket)
8 rashers of bacon
Bunch spring onions washed and chopped (for the salsa)
2 peppers de-seeded and chopped (for the salsa)
4 tablespoons garlic granules (for the salsa)
Juice from 1 lime (for the salsa)
4 tablespoons salt (for the salsa)
4 tablespoons white pepper (for the salsa)
4 tablespoons garlic granules (for the salsa)
1 small onion peeled and chopped (for the spicy paste)
1/2 400g can chopped tomatoes (for the spicy paste)
2 tablespoons Chipotle Paste (for the spicy paste)
2 tablespoons salt (for the spicy paste)
2 tablespoons black pepper (for the spicy paste)
2 tablespoons cumin granules (for the spicy paste)
4 tablespoons water (for the spicy paste)
8 free-range eggs (for the scrambled eggs)
1 tablespoon pepper (for the scrambled eggs)
1/4 teaspoon salt (for the scrambled eggs)
2 tablespoons single cream (for the scrambled eggs)
1 tablespoon butter (for the scrambled eggs)
1 teaspoon garlic granules (for the potatoes)
1 teaspoon onion granules (for the potatoes)
1 teaspoon cumin granules (for the potatoes)
1 teaspoon paprika (for the potatoes)
1 teaspoon salt (for the potatoes)
1 teaspoon pepper (for the potatoes)
4 plain flour tortillas (1 per person)
100g cheddar cheese (to top the wrap)

1. Empty the borlotti beans into a small saucepan; add the bay leaf and dried rosemary granules.
2. Once the water is boiling, simmer for 40 minutes.
3. After 20 minutes, pre-heat the oven to 180 degrees C; empty the small potatoes onto a baking tray. Place in the oven; cook for 25 minutes and turn after 10 minutes. I use a disposable foil baking tray for this.
3. Place the bacon on a slotted pan; you are baking in the oven as it will cook more evenly than a skillet and because of this it will be crispier. Place in the oven for 20 minutes.
4. Put the spring onions and peppers in a large mixing bowl. Add the salt, pepper and garlic granules; toss together to combine.
5. Drain the borlotti beans; return to the saucepan; add the onion, canned tomatoes and Chipotle Paste. Season with salt, pepper and the cumin granules. Stir in the water; then, using a hand blender puree the mixture into a paste. Place back on the hob on a low heat to keep warm.
6. Break the eggs into a small bowl, lightly beat; adding the salt, pepper and single cream. Melt the butter in a small saucepan, once the butter is foaming, pour in the eggs. Leave the mixture to cook on its own for a minute; then stir vigourously until it becomes a scramble egg consistency.
7. In a small bowl mix together the garlic granules, onion granules, dried cumin, paprika, salt and pepper. Toss to combine the spices.
8. Remove the bacon and potatoes from the oven. Sprinkle the spices over the potatoes.
9. Chop the bacon into smaller slices; then lightly warm the tortillas until they are sightly charred on each side.
10. Place some of the salsa on each plate; as it you can dip the wrap into it for extra flavours. With a knife, line each tortilla with the spicy paste. Then layer with the other ingredients: first, add the scrambled eggs, the the cheddar cheese, place the bacon on top, the salsa and complete wth the potatoes. Roll the wrap, leave for several seconds to combine and then cut into thirds. Serve immediately.