Power Omelette Wrap with Chicken

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

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• 4 Eggs (~ 7.8 oz)
• 2 ⁠½ Tbsp Low fat milk
• Salt
• Black pepper

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

Slice the cucumber and tomato.

• ¼ Cucumber (~ 3.9 oz)
• ½ Tomato (~ 2.1 oz)

Spread the cream cheese onto the omelette wraps, top with tomato, cucumber, cheese, and chicken breast. Fold up the bottom to cover the filling then fold in the edges. Roll up to seal.

• 2 ⁠½ Tbsp Cream cheese
• 2 Tbsp Gouda, grated (or Cheddar)
• 1.8 oz Roasted chicken breast, sliced

Enjoy your meal!