Breakfast Egg Wraps
Cooking time: 20 minutes
Serves: 1 serving
Ingredients
- Keto Tortillas:
- 1/3 cup liquid eggs, or 2 extra large eggs per wrap
- Salt and Pepper
- Olive oil
- Filling:
- 1 Chicken sausage per wrap
- 1/4 Ripe avocado
- 3 Tablespoons cream cheese
- 1 Tablespoon of Nando's PERi-PERi, flavor of your choice
- 1/2 Cup baby spinach (1/2 oz)
Cooking Instructions
1
Cook your sausage according to the package directions
2
Heat up a 6 inch frying pan to a medium high heat. You need to use a good quality, non-stick frying pan for this recipe!
3
Whisk your eggs in a mixing bowl with a pinch of salt and pepper
4
Add a teaspoon of olive oil to the pan and swirl the pan to coat the entire bottom - as if you are making a crepe. The egg should only just coat the bottom of the pan.
5
Cook for 15-20 seconds, until the egg has set, then use a spatula to carefully flip the wrap. Cook for another 10 seconds, then remove from the heat. Place the wrap on a clean kitchen towel and cover with a second one. This will keep the wrap soft and roll-able.
6
Mix the cream cheese and Nando's PERi-PERi together with a fork.
7
In another bowl, mash your avocado with a pinch of salt and pepper.
8
To assemble, spread your PERi-PERi cream cheese across the middle of the wrap, then spoon on the avocado. Add the spinach leaves, then the sausage and roll up like a tortilla.
9
Add more PERi-PERi to taste and enjoy this high protein, low carb breakfast...or dinner!