Cumin-Spiced Chicken & Egg Breakfast Wrap

Ingredients

• •1 cup cooked chicken, shredded
• •4 large eggs
• •1 tsp ground cumin
• •1/2 tsp smoked paprika
• •Salt and pepper to taste
• •2 tbsp olive oil
• •1/2 cup bell pepper, diced
• •1/4 cup onion, diced
• •2 gluten-free tortillas
• •1/4 cup salsa (optional)

Instructions

1. 1

   In a skillet over medium heat, add olive oil. Once hot, sauté the diced onion and bell pepper until they are soft, about 3-4 minutes.

2. 2

   Add in the shredded chicken, ground cumin, smoked paprika, salt, and pepper. Stir to combine and cook for an additional 2 minutes until heated through.

3. 3

   In a bowl, beat the eggs and season with salt and pepper. Pour the eggs into the skillet and scramble with the chicken mixture until fully cooked, about 2-3 minutes.

4. 4

   Warm the gluten-free tortillas in another pan for about 1 minute on each side.

5. 5

   Place the chicken and egg mixture on the tortillas, and if desired, add salsa on top.

6. 6

   Wrap the tortillas tightly, slice in half, and serve hot.