Ingredients:
Tortilla, Carb Balance
Eggs
Chicken Sausage
Feta Cheese
1 Tablespoon Olive Oil
1 Bag Spinach
Sun Dried Tomatoes
1/2 Avocado
Instructions:
1. Cook the Chicken Sausage: Slice the chicken sausage into bite-sized pieces. Heat 1
tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook until
browned and fully cooked through (about 5-7 minutes).
2. Add the Eggs: Crack the eggs directly into the same pan with the sausage and scramble them
as they cook. Stir occasionally until the eggs are cooked through to your desired consistency.
3. Add the Spinach: Once the eggs are nearly cooked, add the spinach to the pan. Stir it in and
cook for 1-2 minutes until the spinach is wilted and everything is combined.
4. Prepare the Avocado: While the scramble is cooking, slice the avocados in half, remove the
pit, and scoop the flesh into a bowl. Mash the avocado with a fork and season with a pinch of
salt and pepper. Optionally, add a squeeze of lime juice for extra flavor.
5. Warm the Tortillas: Warm the Carb Balance tortillas in a pan or microwave until soft and
pliable.
6. Assemble the Wraps: Lay a tortilla flat on a clean surface. Spread a generous layer of the
smashed avocado onto the tortilla. Spoon the scrambled chicken sausage and spinach mixture
onto the center of the tortilla. Sprinkle with feta cheese and top with a few sun-dried tomatoes
(chopped if needed). Fold the sides of the tortilla in and roll it up tightly to form a wrap.
7. Storage: Wrap the individual wraps in foil or parchment paper for easy storage. Store them
in the refrigerator for up to 4 days. When ready to eat, you can reheat the wraps in the
microwave or in a skillet for a few minutes until warm.
Serves: 4
Protein: 41g
Calories: 387