John Myers
Carrot and Bacon Wraps
The perfect carrot and bacon wraps recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 8 Bacon slices
- 200 g Mini carrots
- 200 g Cream cheese double cream setting
- 2 tsp Mustard
- Salt and pepper
- 4 Tortilla wraps
- 1 Bed Cress (garden cress)
- Boil the eggs hard for about 6-8 minutes, quench, peel and roughly chop. Fry the bacon slices in a pan without fat, drain on kitchen paper. Wash the mini carrots, pat dry and grate finely. Mix the cream cheese, mustard, a little salt and pepper until smooth.
- Heat the wraps one after the other in the hot pan without fat for about 15 seconds on each side and take them out of the pan. Spread the cream cheese cream on the four wraps and spread out with a spoon, leaving a 3cm wide rim free. Cover with two slices of bacon each and spread the carrots and eggs next to the bacon. Cut the cress from the bed and sprinkle over it. Fold the sides over the filling and roll up firmly from the lower ends.
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