Kimchi Chicken Egg Roll-Ups

Ingredients

• 2 large eggs
• 1/3 cup (80 ml) liquid egg whites
• 2 tbsp (30 ml) unsweetened almond milk
• 1 tsp (5 ml) gluten-free tamari
• 1 tsp (5 ml) sesame oil
• 1 cup (30 g) baby spinach
• 3 oz (85 g) cooked chicken breast, shredded
• 2 tbsp (30 g) gluten-free kimchi, chopped
• 1 tbsp (5 g) chopped green onion
• 1 tsp (5 ml) lime juice
• 1 tsp (3 g) sesame seeds

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Method

1. Whisk the eggs, egg whites, almond milk, and tamari.
2. Heat the sesame oil in a nonstick skillet over medium-low heat. Pour in the egg mixture and cook as a thin omelet for 2–3 minutes, until almost set.
3. Lay the spinach, chicken, kimchi, and green onion along one side.
4. Roll up the omelet, cook for 1 minute more, until the filling is hot, then slice, drizzle with the lime juice, and sprinkle with sesame seeds.