If you’ve ever opened your fridge, spotted leftover rice, a few veggies, some bacon, and thought, “Hmm… what chaos can I cook today?” — then this wrap is exactly your kind of recipe.

This is one of those dishes that wasn’t planned. It happened — and then instantly earned a spot on my “make this again immediately” list. It starts with simple prep: slicing peppers, onions, whisking eggs with salt and pepper. Then comes the part that fills the kitchen with the best smell ever: frying bacon with zero added fat, letting it crisp in its own goodness.

But here’s where it gets fun. Instead of leaving the pan as-is, I use that tiny bit of leftover flavor (plus just a spoonful of oil) to sauté the peppers and onions. They soften, sweeten, and soak up all that bacon magic. Then I toss in the cooked rice — leftover rice is best — and let it warm through before pouring in the seasoned eggs.

It turns into this creamy, chunky egg-fried rice, the kind that clings together just enough while staying juicy and soft. A spoonful (or two) of BBQ sauce brings everything together with sweet, smoky depth, coating the rice without drying it out. It’s comfort food but with personality.

Then comes assembling the wrap: tortillas brushed with BBQ sauce, a layer of melty cheese, that warm egg-rice mixture piled generously on top, and finally those crispy bacon strips. Roll it up tight like a burrito, pop it into the air fryer, give it a light spray of olive oil, and let it become golden, crispy perfection.

Serve it hot — seriously, HOT — with a cool garlic-sour-cream dip, fresh peppers, and spring onions. It's the kind of wrap you bite into and instantly think, “Yep… I’m making this again.”

📝 Ingredients