Air Fryer Chicken and Egg Tortilla

• Lunch
• ⏱ 25 min
• Easy
• Serves 1
• 880 kcal / serving
• 59 g protein
• 41 g carbs
• 53 g fat

Ingredients (14)

• 150 g chicken breast
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch garlic powder
• 1 pinch paprika
• 1 pinch dried mixed herbs
• 1 tbsp oil
• 2 eggs
• 1 large wheat tortilla
• 1 tbsp cream cheese
• 30 g lettuce, shredded
• 50 g tomato, sliced
• 1/2 avocado, sliced
• 1 slice cheese

Steps (6)

1. Rub the chicken breast with the salt, pepper, garlic powder, paprika, herbs and oil.
2. Air fry at 180°C for about 8 minutes per side, until cooked through (75°C in the centre), then slice.
3. Whisk the eggs with a pinch of salt and cook as a thin omelette in a lightly oiled pan over medium heat, 2–3 minutes.
4. Spread the cream cheese over the tortilla and layer on the lettuce, tomato and avocado.
5. Add the sliced chicken, the omelette and the cheese slice.
6. Fold in the sides, roll up tightly and cut in half to serve.

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