These breakky wraps that my friend and I had the other day kind of just evolved mid cook up. Originally, it was just going to be an omelette, after a big night, to tie us over until that late meal that you have, that isn’t quite lunch nor tea, but soothes the hangover none-the-less. I got up early to make tortillas, that were originally going to be for fish tacos for said meal but as I was making the omelette, I remembered some breakfast quesadillas that I’d seen at the South Melbourne market that I’d always wanted to try, but had never gotten around to doing so. The market food cravings hit hard, so I chopped up some bok-choy and giant red mustard leaves from the garden, made some guac, grated some cheese and made these instead. My friend said they were so good, he wanted another.
These involve a number of steps, so I suggest making the wraps a day or two in advance, storing in a plastic bag and softening in the pan when you’re ready to make them. **For the omelette I used Istra bacon, made locally half way between Daylesford and Musk, in Victoria. Another good quality, local product is Otway Pork. You can find this in many good delicatessens throughout Victoria. Geelong Fresh Foods is one place around here that stocks both these products.
To put these together you need to make the tortillas, omelette, and prep the other veggies
Mix 2 cups strong bread flour (I use Lauke Crusty White flour), 1/4 cup vegetable or olive oil and 1/2 cup warm water in a bowl. Mix together using chopsticks to make a soft, slightly tacky dough. Knead for 10 minutes until dough is smooth and pliable. Place back in the bowl, put a lid over it and rest in a warm spot for half an hour.
Heat a heavy skillet or frypan on the stove over medium high heat. Take small balls of the dough, roll out thin and dry fry them, about 10 second each side until there’s bubbles and/ or light brown spots on each side. Stack them under a tea towel. (makes about 14-15 wraps). These will keep for a few days in a plastic bag.
Finely dice 1/2 an onion, chop 2 rashers of good quality bacon** (see note above), dice 1/2 red capsicum and finely slice about 3 mushrooms. Fry in a large pan over low to medium heat until veggies are soft and bacon has crisped up a bit. You don’t need to add much oil to the pan as the fat from the bacon will render out and cook the veggies. Beat together 5 free range eggs, turn the heat up a bit and pour into the pan, pushing the eggs around as they cook so you get a lovely, fluffy omelette. Fold omelette in half so the center bit sets, turn the heat off and transfer to a plate. Leave to cool a bit.
- Finely shred some bok choy and a hot green, such as giant red mustard lettuce leaves or rocket. Place in a bowl.
- Grate some cheese. I used a Dutch goats cheese, but any melty cheese is good. Avoid the prepackaged shredded cheese if possible. Go for a block of something and grate, shred or slice your own.
- Guacamole – Mash an avocado with a squeeze of lime juice, a shake of salt, pepper, cayenne pepper or paprika, cumin powder, a drizzle of sweet chili sauce, a small handful of finely chopped coriander and if you can be bothered, a teaspoon of fresh chili and clove of garlic that’s been smashed in a mortar and pestle with a pinch of salt – not necessary, but so worth it.
- Warm wraps in the pan for a minute over low heat to make them easier to work with.
- Arrange the wraps on a board. Smear with a line of guac down the center of each wrap, place a handful of your lettuce mix on top, break up the omelette with your hands and put a few chunks on top of the lettuce and top with cheese.
- Roll up each side so you have a cigar shape, top with more cheese so as to seal the top shut, place wraps on trays and bake in the oven at 200*C for 10 – 15 minutes until cheese has melted and the edges have gone crispy.
- Happy Days!