Egg, bacon and tomato wrap
- Chop bacon up roughly and cook in a nonstick frypan until crisp.
- Place bacon in a bowl with sundried tomatoes, eggs, salt, pepper and chives. Beat to just combine. Pour half the mixture back into frying pan and cook until egg is almost set.
- Spread one tablespoon of pesto on one chappati and place chappati, pesto side down, on top of egg mixture. Press down lightly. Cook a further one to two minutes.
- Turn out on to a board and roll up. Cut in half to serve. Repeat with remaining egg mixture and chapatti.