Procedure

1. For the cheese mix: Combine cheeses, mustard, salt, and pepper. Set aside.
2. For the spicy cream sauce: Combine chilled creamer, salt, and hot sauce. Set aside.
3. Heat oil in a small saucepan under medium heat.
4. Add in garlic and sauté for 30 seconds or until aromatic. Add in corned beef fry while mixing. Add in liquid seasoning and pepper. Saute for 2 minutes or until corned beef is not as wet but not dry. Set aside.
5. In the same pan, place bacon and cook under medium heat. Cook bacon until cooked but not crispy. Place in paper towel to drain well. Keep the bacon fat.
6. Keep about 1 tbsp of the bacon fat in the pan and add in the 20 grams of butter until bubbly on low heat. Mix together salt, pepper, and eggs – beat well until well combined. Add eggs into the pan, turn of the heat, and mix vigorously. Let eggs cook and form but let it remain creamy, about 1 minute (turn on the heat again if eggs are too runny for your preference). Set aside.
7. To assemble: On a clean board, arrange tortilla wrappers. Arrange cheese on the bottom half of the tortilla. Top with half of the tomatoes on each wrapper. Place about 1-2 tbsp of the caramelized onions on top. Arrange on top the corned beef, bacon and shoestring potatoes. Top with hot creamy scrambled eggs and finish with the Japanese mayonnaise.
8. Carefully wrap into a burrito.
9. In a dry non-stick pan, under medium heat, heat wrap on both sides until sides are crispy and golden. Alternatively, you may bake in a 350F oven for 8-10 minutes.
10. Serve on a plate and drizzle with spicy cream sauce. Garnish with parsley and crispy garlic.