Breakfast Omelet Wraps with Chicken

Whisk the eggs in a bowl, season with salt and pepper and add the chives.

• 3 Eggs (~ 5.8 oz)
• 2 Tbsp Low fat milk
• Salt
• Black pepper

Dice the tomato.cut the spring onion into rings and set aside.

• ½ Tomato (~ 2.1 oz)
• ½ Green onion (~ 0.6 oz)

Heat the canola oil in a non stick frying pan. Add the egg mixture into the pan until the base of the pan is completely covered. Fry the egg mixture from both sides for approx. 1-2 minutes. Repeat until you are out of egg mixture.

• 1 tsp Canola oil

Spread the cream cheese onto the omelette wraps. Add the cheese, chicken, spring onion and tomatoes, fold up the bottom to cover the filling then fold in the edges. Roll up to seal.

• 1 Tbsp Cream cheese
• 2 Tbsp Gouda, grated (or Cheddar)
• 1.4 oz Roasted chicken breast, sliced

Finely chop the basil. Serve the omelette wraps and top with basil and balsamic glaze.

• 5 leaves of Basil, fresh (~ 0.1 oz)
• 1 ⁠½ tsp Balsamic glaze

Enjoy your meal!