Avocado And Egg Breakfast Wraps - cooking recipe

Ingredients

4 None eggs, at room temperature
1 None small avocado, peeled and coarsely chopped
3 tsp lemon juice
7 oz cherry tomatoes, quartered
1/4 None small red onion, finely chopped
3 tsp fresh cilantro, finely chopped
4 None flour tortillas
1 tsp chili powder
1.5 oz Cheddar cheese, grated

Preparation

To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and slice.
Meanwhile, combine avocado and lemon juice in a glass bowl. Add tomato, onion and cilantro. Set aside.
Place tortillas on a flat surface. Distribute an egg along the center of each wrap. Top with avocado mixture and sprinkle with a pinch of chili powder. Top with cheese then fold in sides to enclose filling. Heat a large nonstick frying pan over medium heat, spray wraps with oil then cook, in batches, pressing down slightly with a spatula, for 2 mins per side, or until golden and heated. Serve.