Preheat the oven to 210 C.
Shred your cabbage or sprouts in the food processor. Remove that, and then grind up your almonds. You don't want it too small (not like almond flour), but more finely chopped.
Heat your skillet and put in the olive oil, then all but 10 slices of the bacon, chopped. Cook for a bit then add your chopped chipotle chilli. Stir about for a bit until bacon is well cooked.
Throw in your shredded cabbage and stir it about. Then add the finely chopped almonds and toss in the butter. Then throw in the finely diced peach. Let all of this cook down for about 5 or 10 minutes. Then add your balsamic vinegar.
Stir it all about, throw on the sea salt. Then take it off the heat and let it cool for a bit.
Take a piece of meat (I had 10 pieces... if that gives you an idea of how thin and small they were?) and lay about a tablespoon or two in the middle and roll them up. I rolled 'em up longways and then used a slice of bacon to wrap round to hold it all together. Yay for the versatility of bacon!
Lay them all in a non-stick pan. Then I drizzled a tiny bit of honey over each wrap.
Bake for 30 minutes.