Tex Mex Omelette Wrap
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INGREDIENTS
- 100 grams shredded chicken ( boiled, roast or grill)
- 1 tablespoon fat-free yogurt
- 1 teaspoon hot sauce (any hot chili sauce)
- 1 tablespoon green spring onions ( the green part only, chopped)
- 3 free range eggs
- 1 tablespoon vegetable oil
- 40 grams low fat shredded cheese
- 1 whole grain tortilla
- 70 grams avocado, sliced
- 50 grams fresh tomato, sliced
- Salt and black pepper to taste
- Pico to Gallo to serve ( Chopped cherry tomatoes, choppered onion, chopped cilantro, salt, and lime juice)
DIRECTIONS
- In a bowl add shredded chicken, yogurt, hot sauce, and spring onions and mix to combine.
- Break the eggs into a bowl. Beat eggs with a whisk or fork—like you would for scrambled eggs
- Pour the beaten eggs into a medium heat frying pan, cover with a lid and cook for 3-4 minutes, remove the lid, add the shredded cheese and cover and cook for one more minute and set aside.
- On a cutting board place the tortilla and add on top the ready omelette, topped with the chicken mixture, add the avocado and tomato slices and roll.
- Slice the wrap diagonally and serve into a serving plate with *Pico to Gallo.
** Pico To Gallo (mix all the ingredients together in a bowl and serve)
Enjoy!!
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