Sweet Potato & Egg Breakfast Wrap
Very easy
Barbara
Barbara

Sweet Potato & Egg Breakfast Wrap

Prep Time

9 minutes
Prep time

Cooking

30 minutes
Cook time

Calories

616 cal.
Per serving

Ingredients for 1

Flour tortilla (large)

1

Flour tortilla (large)

Chicken breast (deli slices)

1 slice

Chicken breast (deli slices)

Egg

1

Egg

Sweet potato

1/4

Sweet potato

Spinach (fresh)

1 handful

Spinach (fresh)

Cheddar (shredded)

1/4 cup

Cheddar (shredded)

Utensils

Stovetop, Frying pan, Oven

recipe

  • Step 1
    Preheat the oven to 400°F. Peel & cut the sweet potatoes into small cubes.
  • Step 2
    On a parchment paper-lined sheet tray, add the sweet potatoes. Add a generous drizzle of olive oil. Season with salt, pepper & the spices of your choice (we suggest smoked paprika & garlic powder). Toss everything together & bake for 25-30 min at 400°F.
  • Step 3
    Meanwhile, prepare the scrambled eggs. Crack the eggs into a bowl. Season with salt & pepper. Whisk the eggs until combined. Add the grated cheddar cheese & whisk again.
  • Step 4
    Heat a drizzle of olive oil in a skillet over low heat. Add the eggs & stir gently with a spatula. Cook for 3-4 min until the eggs are just set.
  • Step 5
    Once golden brown & cooked through, remove the sweet potatoes from the oven.
  • Step 6
    Assemble the wrap: add the scrambled eggs, chicken slices, spinach & roasted sweet potatoes. Add a drizzle of olive oil, if desired.
  • Step 7
    Fold both edges of the wrap inward, then roll it up tightly. Cut it in half, if desired. Enjoy!