The Wicked Wrap

She’s hot, she’s spicy and she means business.

I made this recipe to be quick, easy, and convenient, but don’t let that fool you. It still packs a serious punch. With lean, spicy chicken, fluffy egg whites, melted cheddar, and a splash of taco sauce, this burrito brings bold flavor without slowing you down.

It’s perfect for busy mornings, high-protein goals, and yes, it’s meal prep friendly. Just heat, wrap, toast, and go.

Macros (Per Burrito):

327 calories | 39g protein | 44g carbs | 14g fat

Ingredients (1 Serving):

• 3 oz spicy chicken breast, cooked and chopped

• Use a pre-cooked option (I like Just Bare Spicy Chicken Chunks), or substitute with

  grilled/pan-seared chicken breast.

• 2 large egg whites

• ¼ cup non-fat shredded cheddar cheese

• 1 large low-carb tortilla

• 1 Tbsp mild taco sauce

• Optional toppings: chopped cilantro, jalapeños, diced onions or plain greek yogurt

Instructions:

1. Cook the Chicken:

Cook frozen chicken according to package instructions. I prefer the air fryer. More crisp = more satisfying crunch. Chop into smaller pieces.

2. Scramble the Egg Whites:

Separate egg whites from yolks and add two egg whites to an oil sprayed nonstick pan and scramble gently over medium heat until soft, fluffy, and set.

3. Assemble:

Place the tortilla on a flat surface. Add scrambled egg whites, chicken, shredded cheddar, and taco sauce. Top with jalapeños or cilantro if desired.

4. Wrap & Toast:

Fold tightly into a burrito. Toast in a skillet, seam-side down, for 1–2 minutes until lightly crisped. (skip this step if you want)

5. Serve Hot & Wicked.

Slice in half, plate it with pride, or take it on the go. Either way, it brings the fire.

Wicked Tip:

Prep as many as you’d like for the week and microwave for 45 seconds to one minute when you need it. This one reheats like it was born for it.