Instructions

• 1

  Heat 1 tbsp of oil in a skillet over medium-heat. Break chicken strips apart by massaging the pouch before opening. Cut open pouch, thoroughly drain chicken broth and discard.

• 2

  Add chicken to the skillet. Separate chicken strips with tongs and heat for 1-2 minutes on each side until lightly browned.

• 3

  Reduce heat to low, pour sauce into skillet, and simmer for 30 seconds, stirring chicken to coat with sauce.

• 4

  In a skillet over medium-low heat, add ½ cup shredded cheese to skillet. When melted, place egglife wrap on top of cheese! Repeat with remaining wraps.

• 5

  In an egglife wrap, add Kevin’s Cilantro Lime Chicken, avocado salsa, shredded cheese and pico de gallo! Repeat with remaining wraps and enjoy!