Chicken Tex-Mex Burrito

Lunch

785kcal
Easy
Serves 2
Chicken
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 10 mins
Cooking time: 10 mins
Post workout meal
Family friendly

Nutritional value per serving

Allergy Information:
Use allergy free if required*

Ingredients

2 chicken fillet

2 tomatoes

3 spring onions

1 red chilli

4 whole egg

100 ml full fat milk (we recommend Avonmore protein milk)

1 tsp olive oil

100 g grated cheddar cheese

2 wholemeal wrap*

Directions

1. Fry the chicken in the oil on a medium to high heat until cooked through.
2. Half the tomatoes and scoop out seeds the chop. In a small bowl, mix the tomatoes, half the spring onions and half the red chilli (deseed for a milder taste) with some seasoning and set aside.
3. Beat the eggs and milk with a fork with some seasoning.
4. Heat the oil in a large non-stick pan and fry the remaining spring onion and chili for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Add the cooked chicken. Stir through, then divide between the wraps.
5. Tuck up the top and bottom of each wrap and roll up, then slice in half.


Serve and Enjoy.