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)
• 2 Tbsp Low fat milk
• Salt
• Black pepper

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

• ½ Avocado (~ 3.5 oz)
• ½ Lemon (~ 1 oz)
• ¾ tsp Honey
• Salt
• Black pepper

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

• ½ Tomato (~ 2.1 oz)
• ½ Onion, red (~ 1.5 oz)

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

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

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

Enjoy your meal!