Crack your egg into a mixing bowl and add the milk, salt and pepper.
Whisk well with a whisk or fork to combine.
Slowly, a little at a time, pour the egg mixture onto a hot pan. Nonstick works best, but any pan will do with oil. Use a spatula to pull in the edges as the egg moves to expand in the pan. The idea is to keep it from spreading or becoming larger than your tortilla. Keep it smaller than your tortilla, even if you have to fold it in a bit around the edges during cooking.
Cook fully on one side, then flip.
Add the shredded cheese, and allow the egg pancake to cook long enough to melt the cheese almost entirely. (A little of the melting process will continue after it's off the pan. But get it close to fully melted).
Transfer the egg pancake to your tortilla or wrap.
Nestle the bacon into the melty cheese.
Roll up the wrap as tightly as you can get it.
Cut in half.
Serve.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.