Breakfast wrap

A warm tortilla filled with cooked sausage or bacon, scrambled egg and sometimes a hash brown is a familiar combination. Add brown sauce or ketchup just before eating so the wrap stays firm.

Warm the tortilla in a dry frying pan for about 20 seconds on each side to make it pliable. Keep the filling in a strip down the middle, fold in the sides, then roll it up and toast it seam-side down.

Yes, but drain them well and use just a spoonful; too much liquid can make the tortilla soggy. Keep the beans in the centre with the egg or sausage, and add extra sauce at the table.

Cool it and refrigerate it within two hours, then eat it within 48 hours. Reheat it only once, until it is steaming hot all the way through.

Yes. Freeze it soon after cooling, wrapped tightly; leave out salad and add sauces after reheating. Defrost it in the fridge and reheat it once until steaming hot throughout.

The names overlap, but a breakfast wrap in Britain often has familiar cooked-breakfast fillings such as bacon, sausage and egg. A breakfast burrito is more often filled with ingredients such as beans, salsa and cheese.