Fish Finger Breakfast Burrito

Preheat the oven or air fryer to 200 ºC. Lay frozen fish fingers onto a baking tray or into the air fryer basket. Cook for approximately 15 minutes until golden and crunchy.

Whisk the eggs in a bowl and season with a pinch of salt. Heat the butter in a frying pan and then add the eggs. Over low heat, fold the eggs slowly using a silicone spatula to keep them fluffy, rather than a fast scramble. Remove from the pan. 

Heat a tortilla wrap in the microwave or in a dry frying pan for a few seconds to warm. Lay flat on a board and add a sprinkle of cheese, two spoonfuls of scrambled egg, 2-3 slices of avo and 2 cooked fish fingers to the centre.

To fold the burrito, first fold the two sides over the filling, then fold the bottom half up and over the filling, tucking it in and firmly holding it together.  Then continue rolling all the way up so that it’s tight and compact. Repeat with the other 3 wraps until all are rolled. Slice in half and serve garnished with chives (if using).