Chipotle Scrambled Egg Wrap
Serves: 2 // Serving Size: 1 wrap // Prep time: 20 min
2 Keto Coconut Wraps
1/4 cup Parsley
Drizzle of EVOO
4 Button Mushrooms, Sliced
1 Garlic Clove
1 tbsp Coconut Oil
1/4 cup Cashews
1/4 cup Water
2 tbsp EVOO
1 tbsp Parsley (this is a great place to use your stems!)
1/2 tsp Chili Sauce
1 Garlic Clove
1/2 Lime, Juiced
1/4 tsp Smoked Paprika
1/4 tsp Cumin
1 cup Baby Spinach
1/2 Avocado, Sliced
1. To make the mushrooms: Heat coconut oil in a pan over medium heat. Add sliced mushrooms to pan, stirring every few minutes. After 6 minutes or so, add garlic and cook for an additional 2 minutes.
2. While the mushrooms cook, crack the eggs into a small bowl and mix well. Set aside while you prepare your sauce: In a small blender cup, combine cashews, water, EVOO, parsley, chili sauce, garlic, lime juice, smoked paprika, and cumin. Blend for 1-2 minutes until smooth. Add salt and pepper to taste.
Add more water if you prefer a runnier sauce, less water if you like your sauce thicker.
3. Once the mushrooms are ready, use the same pan to heat the tortillas for 2-3 minutes per side. While the tortillas warm, prepare the eggs: Heat a drizzle of olive oil over medium-low heat in a separate pan. Add the eggs. Stir continuously and slowly for 2-3 minutes until cooked to your liking. Remove eggs from heat and mix in parsley.
4. To assemble: Place the tortilla on a plate. Fill with spinach, mushrooms, egg, and avocado. Garnish with spring onions, drizzle on the sauce, and enjoy!
I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!
Wrap Nutrition Facts (without sauce):
Cashew Chipotle Sauce Nutrition Facts: