Mexican chilli chicken in a tortilla de huevo

Mexican chilli chicken in a tortilla de huevo

This really wasn’t what I planned to make tonight.

My weeks planner had beef chilli stuffed cabbage parcels but it’s the end of the grocery week and I had to improvise!

According to my husband, this recipe should be part of my ‘Spicy As Flip’ range, you have been warned!!!!

Grocery shopping tomorrow!!!!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g chicken breast, chopped into chunks
52 g peppers, cut into strips
95 g cherry tomatoes, sliced in half
1 lime, juice only
1 garlic clove, chopped or crushed
6 g olive oil
3 whole eggs
3 egg whites
149 g mixed salad leaves
46 g reduced fat sour cream
1 tsp smoked paprika
1 tsp cayenne pepper
6 pickled jalepeno slices
1/2 tsp dried chillies
5 g coriander, chopped
salt and pepper


  • Take a small frying pan and put it on a medium heat.
  • Take the pan you’re going to use for the stir fry and pour the oil in.
  • Using a pasty brush dip it into the oil and rub the heated pan with the pastry brush.
  • Whisk the whole eggs with the egg whites along with the dried chilli flakes and pour into the frying pan to make a large pancake.
  • Place the jalapeƱo slices into the liquid egg.
  • Gently cook the egg so that you can see the egg has set, remove from the heat and set aside.
  • Repeat until you have used all of your egg mixture
  • Please note that just using 1 whole egg and 1 egg white I have made an egg wrap using a pan with a 22cm diameter.
  • This bit isn’t going to take long, so have everything ready!
  • Put the frying pan back on the heat and add the rest of the oil and peppers.
  • After a minute add the chicken along with the garlic, give it a good stir before adding the smoked paprika and cayenne pepper.
  • Give everything a good mix and leave it for a few minutes to cook.
  • When you’re happy the chicken is cooked, pour over the lime juice, have a quick taste and add more seasoning if required.
  • Stir through the coriander and remove the pan from the heat.
  • Arrange some of your lettuce over half of the egg wrap, top with chicken and then tomatoes.
  • Fold the tortilla over and add a dollop of reduced fat sour cream,.
  • Repeat until you’ve used up all of your ingredients and you’re good to go!

Recipe Notes

  • The pickled jalapeno slices I use contain no added sugar.
  • Please note that just using 1 whole egg and 1 egg white I have made an egg wrap using a pan with a 22cm diameter.
  • Check out the video showing exactly how to make egg wraps!

Nella Foulds
Nella Foulds

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