As you will all know, I do love my wraps and am always looking for new and exciting things to stuff them with. I considered whipping up an omelette wrap but spotted a lonely, on the verge of stale wrap on the side that just couldn’t go to waste; so hey presto! The double layered wrap was born! This recipe has to be up there with best; so if, like me you are a wrap and roller then this just has to go on your to-do-list.

Serves 1

1 red onion – finely chopped

60g chorizo – chopped

½ yellow pepper – roughly chopped

5 piquant peppers – quartered

50g feta cheese

2 eggs – beaten with a twist of salt and pepper

Pea guacamole (see recipe)

1 x 12” wrap

Salad

Tomato ketchup

Heat a frying pan to a medium to high temperature and fry the chorizo until it has seeped most of its oil.

Fry the onion and the pepper in with the chorizo until soft and then remove from the pan and mix in with the feta and piquant peppers.

Leave the frying pan on the heat and pour the beaten egg into it, swirl it round so that the pan is covered in the egg mixture and heat until the egg is cooked through – you may need to flip it half way through to get an even cooking.

Heat up your wrap for 20 seconds in the microwave and then spread a good dollop of the pea guacamole over the base.

Place the omelette on top and spread over a dollop of ketchup.

Load with the chorizo and salad, roll up and enjoy.