Chicken
Cut the chicken leg fillet into thin strips.
In a large skillet, sauté the chicken in olive oil.
Season with salt, pepper, boukovo (chili flakes), paprika and thyme.
Continue sautéing until the chicken is golden brown.
Deglaze with the juice of half a lemon and set aside.
Scrambled eggs
In a bowl, beat the eggs with salt and pepper.
Add a little olive oil in a pan.
Pour in the eggs and cook over medium heat, gently pushing the curds toward the center with a silicone spatula.
Remove from the heat while the eggs are still silky and slightly under-set; they’ll keep cooking off heat for another 2-3 minutes.
Avocado sauce
Dice the tomato.
Scoop the avocado flesh into a bowl.
Mash the avocado thoroughly with a fork.
Add the tomato, salt, boukovo (chili flakes), lemon juice, and finely chopped coriander.
Stir until well combined.
Layer & Roll
Spread 2 tbsp. of the avocado sauce onto each wholegrain tortilla, top with 4–5 pieces of chicken and 2 tbsp. of scrambled eggs.
Fold the tortilla and toast the wrap in a sandwich toaster.
Serve immediately.
