Egg and Chicken Breakfast Wrap

Calories: 269

Protein: 26g

Carbs: 25g

Fat: 7g

Key Nutrients: Vitamin A, potassium, iron

Ingredients:

• 2 large eggs

• 80g shredded chicken breast

• 1 whole-wheat tortilla

• 1 tbsp low-fat cream cheese

• ¼ tsp dried oregano (optional)

• ¼ tsp garlic powder (optional)

• Salt and black pepper to taste

Instructions:

1. Beat the eggs in a bowl with a pinch of salt and black pepper.

2. Heat a non-stick pan over medium heat.

3. Add the beaten eggs to the pan and start scrambling them.

4. When eggs are halfway cooked (still slightly wet), add the shredded chicken, oregano, and garlic powder.

5. Continue cooking while stirring until eggs are just set (about 1-2 minutes).

6. Remove from heat and stir in the cream cheese until well combined.

7. Warm the tortilla in the microwave for 15-20 seconds or in a separate pan.

8. Place the egg mixture in the center of the tortilla.

9. Fold in the sides of the tortilla, then roll from bottom to top to create a wrap.

10. Optional: Return the wrap to the pan and cook for 30 seconds on each side to crisp up the tortilla.