Protein Wraps with Chicken and Guacamole

Finely chop the chives and put into a bowl. Add the eggs, milk, salt and pepper and mix well.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• 3 Eggs (~ 5.8 oz)
• 1 ⁠½ Tbsp Low fat milk
• Salt
• Black pepper

Heat a few drops of the olive oil in a non stick frying pan. Add as much egg batter into the pan until the bottom of the pan is completely covered. Fry until the egg starts to set. Flip the egg tortilla and fry for approx. 1-2 minutes until the egg sets. Take the egg tortilla out of the pan and repeat until you are out of batter.

• 2 tsp Olive oil

Peel and remove the pit from the avocado, put in a bowl and mash with a fork.

• ½ Avocado (~ 3.5 oz)

Finely chop the tomato and onion, add to the bowl and mix well.

• ½ Tomato (~ 2.1 oz)
• ½ Onion, red (~ 1.5 oz)

Season with salt, pepper, and lemon juice.

• Salt
• Black pepper
• ½ Lemon (~ 1 oz)

Spread the guacamole onto the egg tortillas, top with chicken, roll up and serve.

• 3.5 oz Roasted chicken breast, sliced

Enjoy your meal!