Tuna egg kale wrap

Nutrition Information    Serves: 4     Serving Size: 1/2 of a Wrap    Calories: 428 / Fat: 27g / Carbs: 31g / Protein: 24g

Nutrition Information

Serves: 4

Serving Size: 1/2 of a Wrap

Calories: 428 / Fat: 27g / Carbs: 31g / Protein: 24g

Ingredients

For the egg scramble:

  • 1 1/2 cup kale, chopped

  • 4 eggs

  • 1 cup shredded mozzarella cheese

  • 1 can tuna

  • 3 olives, pitted & chopped

  • 1 garlic clove, minced

  • 1 tbsp olive oil

  • 1/2 green bell pepper, chopped

  • black pepper to season

Sauce:

  • 1/2 avocado

  • 2 cherry tomatoes

  • 1 tbsp chopped scallion

  • 1 tsp lemon

Other:

  • 1/2 avocado, chopped

  • cherry tomatoes or chopped tomatoes

  • 1/2 small cucumber, chopped

  • 1/2 cup lettuce, chopped

  • 2 Large tortillas to wrap

Instructions

  1. Sauté kale with garlic and olive oil for 2-3 minutes.

  2. Add olives and bell pepper.

  3. Add eggs and mix in well, optionally can whisk ahead if you feel like it. I forgot so I just whisked in the pan. Cook on both sides for 1-2 minutes, until golden brown-ish. Turn off heat.

  4. Put the tortilla on top to warm up when you're ready.

  5. Make the sauce using a hand blender, or leave it chunky by mashing all sauce ingredients with a fork. All you really need to do is add tomatoes, avocado, lemon juice and a little bit of onion somewhere and mix them together.

  6. Assemble tortillas: Start with the egg scramble, tuna, 1/2 cup cheese, top with the chopped vegetables, add sauce, wrap, and cut in half. Wrap each half in parchment paper and enjoy!