Ingredients

4 Eggs
1 cup diced bacon
1 Tbsp Seven Colours Grill Seasoning™
1 Tbsp mixed herbs
½ cup mayonnaise
Juice of 1 lemon
½ red onion, finely chopped
1 garlic clove, minced
Handful fresh parsley, minced
Salt & black pepper, as needed
4 Slices of bread (Brown/White)
2 Tortilla wraps

Method

Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cook for 8–9 minutes (hard-boiled). Drain, cool under cold water, peel, and chop into small chunks.

Heat a pan over medium heat and fry diced bacon until crispy. Drain on paper towels. In a bowl, combine chopped eggs, bacon, mayonnaise, lemon juice, red onion, garlic, parsley, Seven Colours Grill Seasoning, and mixed herbs. Season with salt & pepper to taste. Mix until creamy but still chunky. Lightly toast (optional) the bread slices. Spoon the egg mayo mixture onto two slices, top with the other slices, and cut into halves or quarters. Warm tortilla wraps slightly to make them pliable. Spread the egg mayo mixture down the centre. Roll up tightly, folding the sides in as you go. Slice in half diagonally to serve.

Tip: You can serve with cucumber and lettuce. Thin cucumber slices or shredded lettuce add crunch and freshness without overpowering the filling.