Frittata Wrap with Dijon Yogurt Sauce

This wrap’s zesty yogurt sauce will add a kick to your breakfast!

Frittata Wrap with Dijon Yogurt Sauce

Recipe by Chef BinksCourse: BreakfastDifficulty: Easy


Prep time




  • 1 1/2 tbsp. macadamia nut oil

  • 1 handful fresh arugula

  • 1/4 cup sundried tomato

  • 4 eggs, lightly beaten (2 cups liquid egg whites)

  • 1/2 cup cooked chicken, roughly chopped

  • Black pepper to taste

  • 2 tbsp. Greek yogurt

  • 1/2 tbsp. Dijon mustard

  • 1/4 tsp Truvia


  • Preheat oven to 400℉
  • Heat oil in a medium, ovenproof skillet and sauté arugula for 1 minute over medium heat
  • Add cooked chicken, sundried tomato and pepper. Sauté for 1-2 minutes
  • Drizzle an additional tbsp. oil over the mixture
  • Pour eggs into the pan, covering the mixture and let set for 1 minute
  • Place the entire pan in the oven and bake for 5-8 minutes, or until top is lightly browned. Slide from pan onto a 10-inch tortilla.
  • In a small bowl combine Greek yogurt, Dijon mustard and Truvia and spread half over the frittata
  • Fold in half, pressing down gently to seal. Cut into 2 triangles and serve! Repeat for an additional 2 servings.
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