Chicken Egg Wrap

Ingredients

• Chicken200 g
• Egg1 count (55 g)
• Scallion1 tablespoon (5 g)
• Oil2 teaspoon (7 ml)
• Tortillas1 count (40 g)

Instructions

1. 1

   Step 1

   In a bowl beat the eggs and mix with the scallion. Season with salt and pepper.

2. 2

   Step 2

   Heat half the oil in a small non-stick pan over medium heat and pour in the mixture. Cook for 3-4 minutes until the egg sets, turn, cook for 1 minute and turn off.

3. 3

   Step 3

   Rinse the chicken breast and dry well.

4. 4

   Step 4

   Place the chicken on a cutting board, open in half and cut in half lengthwise. Flatten with a meat pounder and season with salt and pepper.

5. 5

   Step 5

   Add the omelet on top, roll up and tie with kitchen string.

6. 6

   Step 6

   Heat a pan over high heat. Once heated, pour the remaining oil and spread.

7. 7

   Step 7

   Add the chicken and brown on all sides. Add 1 or 2 tablespoons of water to prevent burning.

8. 8

   Step 8

   Cover and cook for about 8 minutes or until done. Remove.

9. 9

   Step 9

   Roll up, cut in half and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Egg Wrap can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.