Grilled Chicken, Egg and Guacamole Tortilla

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Tortillas2 count (80 g)
• Avocado1/2 count (120 g)
• Onion1/4 count (38 g)
• Lemon Juice1 tablespoon (15 g)
• Tomato1/2 count (65 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Boil the egg in a pot with boiling water for 8-10 minutes. Remove, drain, let cool and peel.

2. 2

   Step 2

   At the same time, heat the pan over high heat. In the meantime, add salt and pepper to the chicken and if you want, add paprika.

3. 3

   Step 3

   Once the pan is heated, pour the oil and add the chicken. Cook each side over medium heat for 4 minutes.

4. 4

   Step 4

   Remove from heat and cut into strips.

5. 5

   Step 5

   For the guacamole: Peel the avocado, cut into small pieces and finely chop the onion. Soak the latter into salted water to reduce its bitterness.

6. 6

   Step 6

   Smash the avocado using a fork and mix with the onion. Season with lemon juice and salt and pepper to taste.

7. 7

   Step 7

   Warm the tortilla so it's easier to manipulate. Fill with the guacamole, fold in half and cut.

8. 8

   Step 8

   Serve the grilled chicken and egg tortilla with guacamole on a plate. Serve with fresh tomato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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