YOUR SOLIN GENERATED RECIPE
Scrambled Egg and Chicken Breakfast Wrap with Spinach
Savor a hearty, vibrant breakfast wrap that combines savory scrambled eggs, lean chicken breast, and fresh spinach with a hint of roasted potato and creamy avocado. Wrapped in a whole wheat tortilla and finished with a drizzle of olive oil, this wrap offers a balanced mix of protein and wholesome nutrients that energizes your morning without compromising on flavor.
INGREDIENTS
2 Large Eggs
1 Egg White
1.75 oz Diced Chicken Breast
1 Whole Wheat Wrap
1/4 cup Diced Roasted Potato
1/4 Avocado
1/2 tsp Extra Virgin Olive Oil
1 cup Fresh Spinach
PREPARATION
In a bowl, whisk together the eggs and egg white until well combined.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the diced chicken breast and lightly sauté for 1-2 minutes until warmed through.
Add the egg mixture and a handful of fresh spinach to the skillet. Cook gently, stirring continuously until the eggs are softly scrambled.
While the eggs are finishing, warm the whole wheat wrap in a separate pan or microwave for 20 seconds.
Spread the scrambled eggs, chicken, and spinach mixture down the center of the wrap.
Top with diced roasted potato and slices of avocado.
Fold the wrap into a burrito-style roll and serve immediately.