Scramble the eggs with just a brush off butter or oil (don’t add milk as you don’t want it to be too watery - add a little mayonnaise if you prefer a creamier texture).
Place a slice of Emmental cheese on each wrap.
Place half the scrambled egg on top of the cheese in each wrap.
Add half the chorizo and half the mustard and cress to each wrap.
Fry the mushrooms in a little oil until tender and add to the wrap.
Place a slice of tomato on each wrap, season to taste if desired.
Fold up and serve!
2 Mediterranean Herb Mission Deli Wraps
2 medium eggs
12 slices/60g dry cured chorizo (or 2 cooked chorizo style sausages, chopped)
2 slices beefsteak tomato
1/2 punnet mustard and cress
2 slices Emmental cheese