Crack 2 large eggs into a bowl or jug, season lightly with sea salt and black pepper, then whisk with a fork until well combined.
Drizzle a little olive oil into a medium non-stick frying pan over a medium heat, then carefully wipe it around and out with a ball of kitchen paper. Pour in the egg, and as it starts to cook at the edges, push it into the centre with a spatula, tilting the pan to let the raw egg run to the edges – repeat for 1 to 2 minutes, or until the omelette is almost cooked.
Finely grate over 10g mature Cheddar cheese from a height, leave for 30 seconds to 1 minute to melt, then slide carefully onto a plate.
Place 1 seeded wholemeal tortilla into the pan and warm briefly on both sides. Place the tortilla on top of the omelette, then carefully flip both back into the pan so the tortilla ends up at the bottom.
Pick and tear over the leaves from ½ a bunch of fresh basil (15g), then generously drizzle with chilli sauce.
Slice 100g of ripe tomatoes and arrange on top, scatter over 30g of rocket, then season to taste with salt and pepper.
Tear off a 30cm piece of greaseproof paper and place flat on your work surface. Carefully slide the tortilla on top, then use the greaseproof paper to help roll up the wrap. Twist the ends of the paper to secure.
Cut the wrap in half through the paper, when you’re ready to tuck in.