• To a large frying pan, add the oil, mixed peppers, spring onion and chicken sausages. Season with salt, pepper and optional chilli flakes and fry for around 8 minutes over a medium heat.
• Meanwhile, in a large mixing bowl whisk the eggs, garlic powder and dried coriander together. Season with pepper.
• Remove the peppers/sausages from the pan and set aside. Reduce the heat to low. Add the egg into the pan and slowly cook for around 7 minutes, or until you achieve a fairly dry scrambled egg (an overly soggy scramble will cause our wraps to get soggy!).
• Assemble your burrito by adding a spoonful of egg, then a slice of American cheese, then a serving of the pepper/chicken mix. Fold and roll the wrap to form the burrito, then seal it in a non-stick pan for 2 minutes over a medium heat.
• Individually wrap the burritos in foil, then place them into a ziplock bag. This prevents water from getting in which will stop any freezer burn!

To heat:

• Ideally, let your burrito defrost in the fridge overnight. Then when it’s time to eat, add to your airfryer (within the foil) and cook for 8-10 minutes at 340°F (170°C)
• To cook in the burrito from frozen, add the burrito to the airfryer and cook for 20 minutes at 270°F (130°C) or at the lowest temp it’ll go. Then remove the foil and cook at 390°F (200°C) for 4-6 minutes.