Scrambled Egg and Chicken Breakfast Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Egg and Chicken Breakfast Wrap

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Chicken Breakfast Wrap

A warm corn tortilla filled with fluffy scrambled eggs, diced chicken, and creamy avocado, finished with a squeeze of fresh lime and a pinch of smoky taco seasoning.

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NUTRITION

305kcal
Protein
16.6g
Fat
18.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

1 Corn Tortilla

1 Large Egg

0.8 ounce Chicken Breast

1/4 Avocado

1/2 cup Red Bell Pepper

1 teaspoon Olive Oil

1 teaspoon Taco Seasoning

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PREPARATION

  • 1

    Heat the olive oil in a small non-stick skillet over medium heat.

  • 2

    Add the diced red bell pepper and sauté for 3-4 minutes until softened.

  • 3

    Stir in the pre-cooked diced chicken and taco seasoning, heating through for 1 minute.

  • 4

    Whisk the egg in a small bowl and pour into the skillet with the chicken and peppers.

  • 5

    Gently scramble the egg mixture until just set and fluffy.

  • 6

    Warm the corn tortilla in a separate dry pan or over an open flame for 30 seconds per side.

  • 7

    Place the scrambled egg and chicken mixture in the center of the tortilla.

  • 8

    Top with sliced avocado and fold to serve warm.

Scrambled Egg and Chicken Breakfast Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Egg and Chicken Breakfast Wrap

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Chicken Breakfast Wrap

A warm corn tortilla filled with fluffy scrambled eggs, diced chicken, and creamy avocado, finished with a squeeze of fresh lime and a pinch of smoky taco seasoning.

NUTRITION

305kcal
Protein
16.6g
Fat
18.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

1 Corn Tortilla

1 Large Egg

0.8 ounce Chicken Breast

1/4 Avocado

1/2 cup Red Bell Pepper

1 teaspoon Olive Oil

1 teaspoon Taco Seasoning

PREPARATION

  • 1

    Heat the olive oil in a small non-stick skillet over medium heat.

  • 2

    Add the diced red bell pepper and sauté for 3-4 minutes until softened.

  • 3

    Stir in the pre-cooked diced chicken and taco seasoning, heating through for 1 minute.

  • 4

    Whisk the egg in a small bowl and pour into the skillet with the chicken and peppers.

  • 5

    Gently scramble the egg mixture until just set and fluffy.

  • 6

    Warm the corn tortilla in a separate dry pan or over an open flame for 30 seconds per side.

  • 7

    Place the scrambled egg and chicken mixture in the center of the tortilla.

  • 8

    Top with sliced avocado and fold to serve warm.