High-Protein Breakfast Burritos

Chop the potatoes into small chunks around 1-2cm wide. Microwave for 3-4 mins to soften, then spray with some low-calorie spray and season with ½ tsp onion powder, ½ tsp paprika, salt and pepper. Air fry at 180°C for 10-15 mins, or until crispy.

Meanwhile, tip the mince and the remaining onion powder and paprika into a frying pan set over a medium-high heat. Break the mince up as it cooks and add the Worcestershire sauce and tomato purée. Cook for around 5 mins, then set the mince aside and wipe the pan so it’s mostly clean.

Whisk the egg and egg whites together, plus some salt and pepper, then add the Flora/butter to the frying pan over a low heat until it starts to melt. Pour in the eggs and leave them to set for around 10 seconds at a time before folding them over. Repeat for a couple of mins until they’re almost at your desired consistency, then remove from the heat. They will continue to cook a little once removed from the heat, so be careful not to overdo them.

Now it’s time to assemble your burrito! Heat the wrap to make it flexible, then spread ½ tbsp chilli jam onto the centre of each wrap, followed by the potatoes and the egg. Chop the chives and sprinkle over the egg, then add the pork mince, the mozzarella, and finally another drizzle of the remaining chilli jam. Fold either side in and then roll it up, tucking it under as you go so it holds together nicely.

Wipe the pan clean from the egg, then reheat it to a medium heat and pop the wrap in (flap-side down to hold it together). Cook for a couple of minutes each side until browned.

Leave to cool for 5 mins, then cut in half and enjoy!