Prep wrap ingredients per instruction above.

In a bowl mix together the chipotle and mayo. Season to taste with salt and pepper and set aside.

Place the bacon in a large skillet over medium heat. Cook on both sides until golden brown and crisp.

Heat the oil in a non-stick pan over medium heat. Saute the onion and peppers until golden brown and softened. Add the eggs and cheese into the pan. Move the eggs using quick circular motions with a spatula or wooden spoon until creamy, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.

Once the bacon is cooked, set aside on paper towels to drain any excess grease.

Lay the bacon on the tortilla and portion the eggs on top. Fold in the ends and roll tightly.

Serve: Cut the wrap in half and enjoy with sauce and orange juice.