| 13 | 10 | 707 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 2 |
| 227 gm | Chicken breast, boneless, skinless, grilled (thinly sliced) |
| 6 cup chopped | Curly kale (remove from stem) |
| 1 cup | Cherry Tomatoes (quartered) |
| 3/4 cup | Parmesan cheese, shredded |
| 1/2 large | Egg (coddled, cooked about 1 minute) |
| 1 clove(s) | Garlic (minced) |
| 1/2 tsp | Dijon mustard |
| 1 tsp | Honey |
| 2 tbsp | Lemon juice |
| 2 tbsp | Extra virgin olive oil |
| 1 pinch | Kosher salt |
| 1 dash | Black pepper |
| 2 medium tortilla(s) | Whole wheat tortilla |
Chicken
1. Cut the chicken into thin strips and season lightly with salt pepper and herbs of your choice
2. Sauté the chicken strips on a hot skillet, turn after about 2-3 minutes. Cooked chicken should be heated at 165F
Egg
1. Bring a pot of water to boil
2. Set up an ice bath
3. Submerge the cracked egg into the boiling water for 1 minute
4. Remove and immediately place in ice bath for 1-2 minutes - yolk should be slightly runny and remain unbroken
Salad
1. In a bowl, mix together the half of a coddled egg, minced garlic, mustard, honey, lemon juice and olive oil. Whisk until you have formed a dressing. Season to taste with salt and pepper.
2. Add the kale, chicken and cherry tomatoes and toss to coat with the dressing and ¼ cup of the shredded parmesan.
3. Spread out the two tortillas. Evenly distribute the salad over the two wraps and sprinkle each with ¼ cup of parmesan.
4. Roll up the wraps and slice in half. Eat immediately.
Chicken
is rich in lean protein which contributes to muscle growth and repair
| Fruit | 0.1 |
| Grain | 1.4 |
| Meat | 1.5 |
| Meat Alternative | 0.1 |
| Milk Alternative | 0.7 |
| Vegetables | 3.9 |
