Omelette Tortilla Wrap + Salad (HC)
Ingredients
- 2 eggs
- Sprinkle of black pepper
- ¼ tsp olive oil
- 1 large wholemeal tortilla wrap
- 30g cheese, grated
- 1-2 sun-dried tomatoes
- 100g cooked/roasted chicken, diced or shredded
- Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)
- 1 tsp mayonnaise, salad dressing or 1 tbsp coleslaw
Instructions
Crack the eggs into a small bowl, add a pinch of black pepper, and whisk well.
Heat a non-stick large frying pan over medium-low heat and lightly grease with olive oil.
Pour the eggs into the pan and swirl to cover the base evenly.
Before the eggs fully set, place the tortilla wrap directly on top of the eggs, pressing gently so it sticks.
Let it cook for another 1–2 minutes, until the eggs are cooked and the wrap holds firm.
Carefully flip the whole thing over using a wide spatula.
On one half of the omelette wrap, add the grated cheese, sun-dried tomatoes, and chicken.
Fold the other half over to create a quesadilla-style wrap.
Toast both sides until golden and slightly crisp, then remove from the pan.
Serve with a generous side salad and a drizzle of mayonnaise, salad dressing, or a dollop of coleslaw.