Recipe Steps steps 5
Prepare the bacon according to the pack instructions or to preference (fried or grilled) and set aside to cool. Add the eggs and almond milk to a jug. Add a small pinch of salt and pepper, to taste. Whisk to combine.
Heat the olive in a large pan set over medium heat. Pour in the egg mixture and evenly coat the bottom of the pan. Reduce the heat to low and leave to cook through for a few minutes until just beginning to turn golden. Flip over and brown the other side for a further 3-4 minutes. Remove from the heat and leave to cool slightly.
Dice the tomatoes, bacon, and lettuce into small pieces. Transfer the bacon, lettuce, and tomatoes to a large bowl. Add the mayonnaise and stir to coat all the ingredients.
Evenly spread the cream cheese over the egg wrap. Spoon the filling mixture into the center of the wrap. Group the fillings in a line as this will help when it comes to wrapping
Take the edge of the wrap and fold it over the filling. Repeat with the other side. Carefully squeeze the wrap so it looks tight and the fillings are secure. Cut in the center and enjoy!