- Keto tortillas: 1/3 Cup liquid eggs, or 2 extra large eggs per wrap
- Salt and pepper
- Olive oil, to prevent sticking
- Filling: 1 Chicken sausage per wrap
- 1/4 Avocado
- 3 Tablespoons cream cheese
- 1 Tablespoon of Nando's PERi-PERi sauce, flavour of your choice
- 1/2 Cup baby spinach (1/2 oz/15g)
1 Cook your sausage according to the package directions.
2 Heat up a 6 inch (15cm) frying pan to a medium high heat. You need to use a good quality, non-stick pan for this recipe!
3 Whisk your eggs in a mixing bowl with a pinch of salt and pepper.
4 Add a teaspoon of olive oil to the pan and swirl to coat; repeat for each wrap to prevent sticking.
5 Pour the egg mixture into the pan and swirl the pan to coat the entire bottom - as if you are making a crape. The egg should only just coat the bottom of the pan.
6 Cook for 15-20 seconds, until the egg has set, then use a spatula to carefully flip the wrap. Cook for another 10 seconds, then remove from the heat. Place the wrap on a clean kitchen towel and cover with a second one. This will keep the wrap soft and roll-able.
7 Mix the cream cheese and Nando's PREi-PERi sauce together with a fork.
8 In another bowl, mash your avocado with a pinch of salt and pepper.
9 To assemble, spread your PERi-PERi cream cheese across the middle of the wrap, then spoon on the avocado. Add the spinach leaves, then the sausage and roll up like a tortilla.
10 Add more PERi-PERi sauce to taste.