Shredded chicken, scrambled eggs and spinach folded into warm whole-wheat tortillas for a quick, protein-packed morning.
# What You’ll Need:
→ Proteins
01 - 150 g cooked chicken breast, diced or shredded
02 - 4 large eggs
→ Wrap & Fillings
03 - 2 large whole wheat tortillas
04 - 30 g shredded cheddar cheese (optional)
→ Vegetables
05 - 1 small tomato, diced
06 - 1/2 small red bell pepper, diced
07 - 1 handful baby spinach
→ Seasonings
08 - 1/4 tsp salt
09 - 1/8 tsp black pepper
10 - 1/4 tsp smoked paprika (optional)
→ For Cooking
11 - 1 tbsp olive oil or butter
# How to Make It:
01 - Crack the eggs into a bowl, add salt, pepper, and smoked paprika, and whisk until well combined.
02 - Heat 1/2 tablespoon olive oil in a nonstick skillet over medium heat. Add the diced bell pepper and sauté for 2 minutes until slightly softened.
03 - Add the tomato and spinach, and cook for 1 minute until the spinach wilts.
04 - Pour in the eggs and gently scramble until just set. Remove from the pan.
05 - Wipe the skillet clean if necessary. Add the remaining olive oil. Warm each tortilla for 10–20 seconds per side.
06 - Place half the scrambled egg mixture in the center of each tortilla. Top with half the chicken and cheese (if using).
07 - Fold in the sides of each tortilla and roll up tightly into a wrap.
08 - Return wraps to the skillet, seam side down, and cook for 1–2 minutes per side until golden and heated through.
09 - Slice in half and serve immediately.
