NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken mince

1 large egg

1 medium whole wheat tortilla

0.5 cup sweet potato

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small half-inch cubes.

• 2

  Toss the sweet potato cubes with half of the olive oil, a pinch of salt, and a pinch of pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

• 3

  While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the chicken mince to the skillet, seasoning with the garlic powder, smoked paprika, and the remaining salt and pepper. Cook for 6-8 minutes, breaking the meat apart with a wooden spoon until browned and fully cooked.

• 5

  In a separate small non-stick pan, fry the egg to your liking; a runny yolk provides a natural sauce for the wrap.

• 6

  Warm the whole wheat tortilla in a dry pan for 30 seconds on each side until soft and pliable.

• 7

  Place the cooked chicken mince and roasted sweet potatoes in the center of the tortilla.

• 8

  Top with the fried egg and chopped fresh parsley. Fold the sides of the tortilla inward and roll tightly to secure the filling.