1. Dice the bacon, fry until crisp and lift it out.
2. Fry the finely chopped onion and chilli in the remaining fat.
3. Pour in the beaten eggs and scramble them slowly into a creamy curd.
4. Warm the tortillas in a dry pan for half a minute per side so they become pliable.
5. Fill each with scrambled egg, bacon, grated cheddar, diced tomato and avocado.
6. Fold up the bottom, fold in both sides and roll tightly. Serve cut in half.
Tip: Do not overfill or it will not wrap. Warming the tortilla is essential – a cold one cracks as you fold it.
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