Gluten-Free Chicken and Spinach Tortilla Egg Bake

GOOD GRAVY!

Gluten-free wraps are hard to find, and most of the ones that look good need extra steps… toasting, pressing, pre-baking. I wanted something I could throw in the oven, prep ahead, and forget about. I don’t have time for a lot of extra work, and I’m guessing you don’t either.

This one works. Each Mission gluten-free tortilla gets pressed into a meal prep container to form a bowl, then it’s filled with rotisserie chicken, whisked eggs, spinach, cherry tomatoes, and two wedges of Laughing Cow cheese. Bake it, cool it, and it’s ready for the week.

The part I didn’t expect was how good it stayed. I reheated them in the air fryer all week and they came out perfect every time.

Makes 5 servings.

Ingredients

5 Mission gluten-free tortillas
10 large eggs
1 package rotisserie chicken (12 oz), shredded
10 wedges Laughing Cow Original cheese
5 small handfuls baby spinach
25 cherry tomatoes, halved
Extra-virgin olive oil spray
Salt and pepper to taste

Instructions

1. Preheat the oven to 360°F.

2. Lightly spray the bottom of 5 glass meal prep containers with olive oil.

3. Press one tortilla into each container to form a bowl.

4. Divide the chicken evenly among the tortillas.

5. Whisk the eggs with salt and pepper, then pour evenly over the chicken (about 2 eggs per container).

6. Top each with a handful of spinach, 5 tomato halves, and 2 cheese wedges.

7. Bake uncovered for 25 to 30 minutes, until the eggs are set in the center.

8. Cool on the counter before adding lids. Refrigerate for up to 4 days.

9. To reheat, microwave for 60 to 90 seconds. For a crispier tortilla, reheat in the air fryer instead.

Per serving (about): 500 calories, 38g protein, 33g carbs (8g fiber), 25g fat

Why this works for busy weeks

Five minutes of prep, one oven, and a fridge full of breakfast or lunch. No gluten-free wrap struggle. It’s high in protein, it travels well, and it reheats well.

You’re welcome.

#glutenfree #mealprep #highprotein #breakfastprep #easyrecipes