Breakfast Wrap

Place the potato into a small saucepan and cover with boiling water. Cook for 6 minutes until just starting to soften. Run the saucepan under cold water until the potato is cold enough to handle.

Grate the potato and divide the mixture in half. Shape into two rectangle hash brown shapes. Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the hash browns and cook for 4 minutes on each side until golden brown.

While the hash browns are cooking, squeeze the sausage into a small bowl. Add the garlic granules, onion granules, sage and season with salt and pepper. Mix the mixture with your hands until smooth and shape into two rectangle sausage patties.

Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the sausage patties and bacon to the pan and cook the first side for 3 minutes. Flip over and cook the other side for 3 minutes.

Once the sausage patties and bacon are cooked, remove from the pan and place onto a plate. Cover with foil to keep warm while you prepare the egg.

Beat the egg in a small bowl with 1 tbsp water, season with salt and pepper. Wipe out the frying pan and spray with a little more low-calorie cooking spray and set on a medium heat. Pour in the egg and swirl the pan until the egg is spread out into a thin omelette.

Flip the egg over after 2 minutes and cook for a further 2 minutes until golden. Microwave the tortilla wraps for 30 seconds until they are warm.

Now you are ready to assemble the breakfast wraps. Spread each wrap with a little brown sauce or ketchup.

Cut the egg in half and lay each half onto the top half of the tortilla wrap. Add a slice of cheese, bacon medallion, hash brown and then the sausage patty.

Fold the bottom half of the tortilla wrap over the filling, then fold the two edges over each other and enjoy!