Maple Apricot Chicken Breakfast Crunchwrap
It's National Maple Syrup Day so I made this delicious crunchwap stuffed with chicken coated in a maple apricot sauce. HOLY CHICKEN this turned out INCREDIBLE!
Equipment
- 1 Air Fryer
- 1 Fry Pan
- 1 Medium Mixing Bowl
Ingredients
- 2 Cut da Carb Flatbread
- 8 oz Just Bare Chicken Breast Chunks
- 4 Eggs
- 1-1/2 cup Lite3 Cheese Blend Shredded
- 4 tbsp Sugar Free Apricot Preserves
- 6 tbsp Sugar Free Maple Syrup
- 1 I Can’t Believe It’s Not Butter Spray
Instructions
- Air fry your chicken at 400 for 10 minutes
- While your chicken cooks, scramble up your eggs.
- Mix your sauce and warm up in the microwave
- Once the chicken is done, mix in your sauce.
- Lay out your flatbread
- Layer the middle of your flat bread with your ingredients; starting and ending with ½ each of shredded cheese. This helps melt the cheese!
- Fold up like a present starting with the bottom of your flatbread, then the bottom left corner, side...etc. *See my Instagram Story Highlight for a how-to video!*
- Spray your folded side down with ICBINB and put in your frypan. Give it a couple minutes on level 7 (med/high) so it turns golden and crispy.
- Spray the top of your crunchwrap with ICBINB and flip.
- Once that side is golden, spray the sides and use your spatula to hold one side up and the your ICBINB bottle for the other side. Keep turning the wrap all around so it gets the sides golden.
- When done, place on a mat and cut in half then ENJOY!
Notes
Total of 11 Weight Watchers points for EACH / half of the plate = 1 full crunchwrap.
Tried this recipe?Let us know how it was!