Ingredients:
3 medium sized eggs, yolks and whites separated 1 tsp organic coconut oil or butter 1/2 a small red onion, finely chopped 1 tomato, finely chopped 1 green chilli, finely chopped 1/2 a pepper (any colour), diced handful fresh coriander, finely chopped 60g cooked chicken, sliced 1/2 a small avocado, cut into small chunks
SERVES 1

Method:
Whisk the egg whites for one minute.
Melt half of the oil or butter over a medium heat in a skillet or frying pan. Pour the egg whites into the pan, tilting the base of the pan to spread them evenly.
Cook for around 1-2 minutes until the egg is cooked through. Use a spatula to gently loosen and slide onto a plate.
Sauté the onion with the remaining oil for one minute then add the tomato, chilli, pepper, coriander and chicken.
Whisk egg yolks and pour into the pan, mixing well into the other ingredients. Season with salt and pepper.
When the egg yolks are cooked, add the avocado then spoon the mixture onto the egg white. Roll the egg white up into a burrito.
Consume immediately.

PER SERVING: 540 Calories 20g Carbs 43g Protein 32g Fat