Egg White Wrap Fajitas
Ingredients
Egg White Tortilla’s
- 1 cup liquid egg whites
- 2 tbsp almond flour
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 2 tbsp butter
Fajita Mix
- 4 large eggs
- 2 tbsp milk
- 500 g chicken sliced into strips
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
Toppings
- 1/2 cup salsa
- 1 whole avocado sliced
- 2 tbsp ranch dressing
- 1/2 cup lettuce
Instructions
Egg White Tortilla’s
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Place all ingredients in a blend and blend for approximately 20 seconds, until just mixed.
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On medium heat, melt 1/2 tbsp of butter. Once it just starts to bubble, add enough egg white mixture so that it’s just covering the pan (like a crepe).
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Cook until the edges begin to crisp up (about 2-3 minutes), and then carefully flip to cook the over side. Repeat until all egg white mixture is used up.
Fajita Mix
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In a medium bowl, whisk together eggs and milk. Add 1/2 tbsp of butter to a pan on medium heat and cook for approximately 3-5 minutes. Set scrambled eggs aside.
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In a medium sized bowl, add chicken and the rest of the ingredients. Mix together well and cook on the stove on medium heat until chicken is cooked all the way through.
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Add fajita mix and scrambled eggs to the tortilla’s. Top with salsa, avocado, ranch dressing, and lettuce. Enjoy!
