Guacamole Omelet Wrap with chicken

Finely chop the parsley. Whisk the eggs in a bowl, season with salt and pepper and add the parsley.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 3 Eggs (~ 5.8 oz)
• 1 ⁠½ Tbsp Whole milk
• Salt
• Black pepper

Heat the canola oil in a non stick frying pan. Add the egg mixture into the pan until the base of the pan is completely covered. Fry the egg mixture from both sides for approx. 1-2 minutes. Repeat until you are out of egg mixture.

• 1 tsp Canola oil

Peel and remove the pit from the avocado, put in a bowl and mash with a fork. Mix with lemon juice and season with salt and pepper.

• ½ Avocado (~ 3.5 oz)
• ½ Lemon (~ 1 oz)
• Salt
• Black pepper

Finely chop the tomato and add to the bowl and mix well.

• ½ Tomato (~ 2.1 oz)

Spread the guacamole onto the omelette wraps and top with chicken and salad. Fold up the bottom to cover the filling then fold in the edges. Roll up to seal.

• 2.8 oz Roasted chicken breast, sliced
• ½ Romaine lettuce (~ 2.1 oz)

Enjoy your meal!