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Chicken and Spinach Breakfast Wrap

A healthy and delicious breakfast wrap that is packed full of protein and flavor!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 1 Serving
Calories: 340kcal
Author: Maggie @ Cupcakes and Sarcasm

Ingredients

  • 1 Spinach Tortilla Wrap (burrito size)
  • 3 Large Egg Whites
  • 2 Tbsp Sundried Tomato Pesto
  • 1/2 Cup Spinach
  • 3 Oz Cooked Chicken Breast, thinly sliced
  • 1 Oz Goat Milk Feta Cheese
  • Salt & Pepper

Instructions

  • Preheat oven to 350 degrees. In a small bowl, whisk the egg whites and season with salt and pepper.
  • Spray an 8” oven-proof skillet with cooking spray and place it over medium heat. Add the egg whites to the skillet. Then add the sliced chicken, followed by the spinach and goat milk feta cheese. The edges of the egg whites should be set.
  • Place the skillet in the oven and cook until the egg whites are set and cooked through, about 8-10 minutes. While the skillet is in the oven, heat the tortilla so that it is pliable (can heat in the microwave with a wet paper towel or in a dry skillet). 
  • Spread the sundried tomato pesto onto the tortilla. When the egg whites are cooked, remove the skillet from the oven.
  • Use a rubber spatula to loosen the edges of the egg whites and then use the spatula to guide the egg whites onto the middle of the tortilla.
  • Roll everything up into a burrito and slice in half on the bias. Enjoy!