High-Protein Chicken & Omelet Breakfast Wrap
Method
Whisk the eggs with a pinch of salt and black pepper until smooth.
Heat a non-stick skillet over medium heat and pour in the eggs, swirling the pan to create a thin, even omelet. Cook for 2–3 minutes, then carefully flip or fold once until just cooked through.
Lay the high-protein tortilla on a clean work surface and spread the light cream cheese evenly over the entire surface.
Place the omelet on top of the cream cheese, followed by the cooked chicken breast and the sliced cucumber. Add spinach, herbs, or your favorite vegetables if desired.
Fold in the sides of the tortilla, then roll it tightly from the bottom to form a compact wrap.
Return the wrap to the dry skillet and toast for 1–2 minutes per side, turning occasionally until the tortilla is lightly golden and crisp and the filling is heated through.
Slice the wrap in half diagonally and serve immediately.
This breakfast wrap is ideal for meal prep. Assemble it the night before, refrigerate, and toast it just before serving for a quick, protein-packed breakfast. For extra Mediterranean flavor, add roasted red peppers, fresh basil, or a sprinkle of oregano.
Nutrition Facts
Per recipe
