Greek-Style Breakfast Wrap
| Number of portions: 1 | Prep time: 5 minutes | Total time: 20 minutes |
Ingredients
- 1 large egg
- ¼ tsp black pepper
- ⅛ tsp chili powder
- 1 tsp (5 mL) canola oil
- 3 oz (85 g) raw boneless skinless chicken breast, chopped
- 1 garlic clove, minced
- ¼ cup red bell pepper, chopped
- 1 cup fresh spinach, chopped
- 1 8-inch (20 cm) whole wheat flour tortilla
- 1 tbsp feta cheese, crumbled
- ¼ cup tomato, chopped
Directions
- Whisk together egg, pepper, and chili powder; set aside.
- Heat oil in a small non-stick skillet over medium heat.
- Cook chicken for 4-5 minutes, stirring occasionally, until cooked through.
- Add garlic and red bell pepper; cook for 2 minutes more.
- Add spinach; cook for 1-2 minutes or just until wilted.
- Pour egg mixture over vegetables and chicken and gently stir. Cook for 3-4 minutes or until scrambled eggs are fully set.
- Add egg mixture to the center of a tortilla; sprinkle with cheese and chopped tomato.
- Fold in the sides and roll up the wrap.
| Nutrient | Per portion |
| Calories | 364 kcal |
| Protein | 28 g |
| Carbohydrates | 27 g |
| Fat | 17 g |
| Fibre | 5 g |
| Sodium | 554 mg |