1 cup liquid egg whites
1/3 of a cooked chicken breast, shredded
1/4 salsa (fun fact: salsa has a third of the calories compared to enchilada sauce
2 tablespoons of shredded cheese (I used dairy free cheese by @daiya but you can use any)
1/4 cup of beans (optional) – Chopped cilantro & hot sauce (optional)
Turn stovetop to medium heat. Spray a large skillet with nonstick spray. I recommend using a large flat griddle (typically user for quesadillas or pancakes). Pour egg whites and swirl around so there’s a large even surface. In the meantime, you can prepare the other ingredients or make a side salad like I did. As the eggs begin to settle and become opaque, use a spatula to expose more liquid egg white to the pan. (Demonstrated well in my egg white pizza video-also on IGTv). Once you have a solid, large “tortilla,” slide it out onto a large surface like a cutting board and let cool. Fill with the chicken, salsa, half the cheese, and beans and cilantro (if using). Start by rolling in the sides, then roll up like a wrap. Add additional salsa if you’d like and remaining cheese on top.