Le Wrap Recipe

Inspired by Le Cavalier

Time45m

Serves2

House flatbread, petite omelette, raclette, bacon or sausage, harissa labneh, crispy fingerlings

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Ingredients

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Wrap Ingredients

2 pieces House flatbread

4 large Eggs

3 1/2 oz (100 g) Raclette cheese

5.29 oz (150 g) Bacon or sausage

3 1/2 oz (100 g) Harissa labneh

10.6 oz (300 g) Fingerling potatoes

2 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

to taste Fresh herbs (e.g., chives, parsley)

Method

Preparation Directions

Prepare the Fingerlings

Preheat the oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until crispy and golden brown.

Cook the Bacon or Sausage

In a skillet over medium heat, cook the bacon or sausage until crispy. Remove from the pan and let drain on paper towels.

Make the Omelette

In a bowl, whisk together the eggs with salt, pepper, and fresh herbs. Pour the mixture into a non-stick skillet over medium heat. Cook until the edges are set, then add the raclette cheese on top. Once the cheese melts, fold the omelette and slide it onto a plate.

Assemble the Wrap

Place the omelette on a piece of flatbread. Top with crispy bacon or sausage and a generous dollop of harissa labneh. Add a handful of roasted fingerlings. Roll the flatbread tightly into a wrap.

Serve

Cut the wrap in half and serve immediately, optionally garnished with additional fresh herbs.