Version 1

1.   First make the soft omelette by cracking the eggs into a bowl, add the salt and pepper and whisk to combine the yolks and whites. Heat a non-stick frying pan over medium low heat. Add the butter and, when melted and sizzling, pour in the whisked egg mixture. Let cook and then use your spatula to separate and toss the egg as it cooks. Cook until soft pillow stage. Do not over-cook. Remove from pan, divide in two, and set aside

2.   For each wrap: Place a tortilla on your plate and cut a straight line from the perimeter to the center. On the quarter closest to the left of the cut, spread the mashed avocado. On the quarter above, layer the bacon pieces. To the right of the bacon, place half of the scrambled egg omelette. In the last quarter, first spread ½ tsp of Franks Red Hot and then distribute the sharp cheddar

3.   To fold, begin by folding the avocado quarter over the bacon. Brush the second half of the teaspoon of Franks over the tortilla. Fold the two quarters over the egg omelette layer and lastly fold over the cheese

4.   Preheat a non-stick dry frying pan over medium low heat. Place the folded tortilla with the cheese side down. Fry until lightly golden. Use a wide spatula and flip over. Fry the uncooked side until lightly golden. It usually takes about 2 minutes per side

5.   Remove and serve with vegetable sides of your choice, such as lettuce and fresh tomato slices. Enjoy!

Version 2 - Serving for One

6.   Prepare the fried egg either sunny side up or however you prefer your fried egg. Set aside

7.   Prepare the quarters as above, replacing the mashed avocado with the lettuce, and the omelette with the fried egg. Fold and cook as above. Serve and enjoy!