Ingredients

Method

1. 1

   Season the chicken pieces with salt, pepper, garlic powder, paprika, mixed herbs, and oil. Cook in an air fryer at 180°C for 8 minutes per side, or until cooked through.

2. 2

   Heat a non-stick frying pan over medium heat. Pour the whisked eggs into the pan to form a thin omelet.

3. 3

   While the egg is still slightly wet on top, place the tortilla wrap directly onto the egg. Gently press down.

4. 4

   Once the egg is cooked, use a spatula to flip the tortilla and egg together, so the tortilla side is now down in the pan. Immediately remove the pan from the heat.

5. 5

   Transfer the egg-tortilla base to a plate or cutting board, egg-side up. Make a single cut from the center to the edge.

6. 6

   Mentally divide the wrap into four quadrants. Add sliced cheese to the first quadrant.

7. 7

   Spread cream cheese on the second quadrant and top with sliced tomatoes.

8. 8

   Spread mashed avocado on the third quadrant and top with the cooked chicken.

9. 9

   Place lettuce on the fourth quadrant.

10. 10

    Starting with the cheese quadrant, fold it over the adjacent quadrant (with the cream cheese and tomatoes). Continue folding quadrant by quadrant until you have a triangular wrap.

11. 11

    Place the folded wrap back into the hot pan and toast on both sides until golden brown and the cheese is melted.

12. 12

    Remove from the pan, slice in half, and serve immediately.