Mexican brekkie wraps

1.Place eggs in a saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre the yolks). Boil, without stirring, 6 minutes. Drain. Cool slightly, then peel and slice.

2.Meanwhile, combine avocado and juice in a glass bowl. Add tomato, onion and coriander; toss to combine. For each wrap, place a tortilla on a flat surface. Arrange a quarter of the egg along centre. Top with a quarter of the avocado mixture. Sprinkle with a pinch of chilli powder. Top with 1 1/2 tablespoons of the cheese. Fold in sides to enclose filling. Repeat with remaining ingredients to make 4 wraps.

3.Heat a large non-stick frying pan over moderate heat. Spray wraps with oil. Cook wraps, in batches, pressing down slightly with a spatula, for 2 minutes each side or until golden and heated. Serve.