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Egg White Wrap Fajitas

Course Breakfast, dinner, lunch
Cuisine clean, gluten free, healthy, keto, paleo
Keyword fajita, healthy, keto, paleo
Servings 2

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

  1. Place all ingredients in a blend and blend for approximately 20 seconds, until just mixed. 

  2. 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). 

  3. 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

  1. 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. 

  2. 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. 

  3. Add fajita mix and scrambled eggs to the tortilla's. Top with salsa, avocado, ranch dressing, and lettuce. Enjoy!