Ingredients (For One)

• Two Spring Onions, Sliced
• 100g Creamy Brie, Sliced
• 2-3 Cooked Bacon Medallions, Sliced
• Two Tortilla Wraps
• Margarine (Or Butter)

Method

1. Margarine, or butter, one side of each tortilla wrap
2. Place one of the wraps margarine side down into a heated frying pan
3. Top half the wrap with 1/2 of each of the fillings, put the cheese at the bottom so it’s closer to the heat to melt more, and fold the other half of the wrap on top of it
4. let the bottom crisp up, sometimes pressing down to aid it all coming together, and flip to get the other side crispy too
5. Repeat with the second wrap and the other half of the fillings
6. Cut them in half and enjoy!

Eating And Storage Tips

If you just have regular bacon rashers or even streaky bacon then that will absolutely work as well. Just make sure you pre-cook them and dab away any fat. I opt for something like medallions for this recipe to keep the oils and fat in check given the cheese is already on the creamy and fatty side.

Something like some chilli jam, onion chutney or red pepper relish would all work incredibly well in here to add a little more flavour depth and make it feel that extra bit fancy without a lot more effort. Even if you just want to put them on the side to partially dip these into that will work brilliantly too.

Don’t have any spring onions? No sweat! Just use something like chive. I don’t recommend something like actual onion, unless it’s maybe a very finely cut shallot, as it wont really get to cook away that raw taste during this recipe.

Don’t want to heat these up? This combination works perfectly fine cold too. Perhaps even with a side salad. Just be sure to wrap it all up tightly and enjoy or then seal it up and pop it into a cool lunchbox for later in the day. If you’re lucky enough to have a microwave on an on-the-go or work based location then you can easily reheat these for two minutes to take the chill off and start loosening that cheese up without giving it time to go soggy.