NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

2 tbsp almond flour

1 cup fresh spinach

2 oz chicken breast

1 oz cheddar cheese

Salt and pepper (to taste)

1 tsp olive oil

PREPARATION

• 1

  Separate the use of eggs by designating one egg for the wrap and two eggs for the filling.

• 2

  For the wrap, whisk together one egg with 2 tablespoons of almond flour and a pinch of salt and pepper until smooth.

• 3

  Heat a non-stick skillet over medium heat and lightly coat with half a teaspoon of olive oil. Pour the egg and almond flour mixture into the skillet, tilting the pan to form a thin, even layer. Cook for about 1-2 minutes until set, then carefully flip for an additional 30 seconds. Remove the wrap from the pan and set aside.

• 4

  For the filling, dice the chicken breast into small strips. In the same skillet, add the remaining olive oil and sauté the chicken strips over medium heat until lightly browned and cooked through (about 3-4 minutes).

• 5

  Add the two whisked eggs (from the filling) and a cup of fresh spinach to the skillet with the chicken. Season with salt and pepper, and gently scramble until the eggs are softly set and the spinach is wilted.

• 6

  Remove the skillet from heat; stir in the 1 oz of shredded cheddar cheese allowing it to melt into the warm scramble.

• 7

  Spoon the egg, spinach, chicken, and cheese filling onto the prepared almond flour wrap. Fold the wrap over the filling and serve immediately.