NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey chorizo

1 large egg

0.75 cup liquid egg whites

1 medium high-fiber flour tortilla

1 cup fresh baby spinach

0.25 cup diced red bell pepper

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

2 tbsp fresh salsa

PREPARATION

• 1

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 2

  Add the ground turkey chorizo and diced red bell pepper to the skillet, breaking the meat apart with a spatula until browned and slightly crispy.

• 3

  Toss in the baby spinach and sauté for 1 minute until just wilted.

• 4

  In a small bowl, whisk together the whole egg, liquid egg whites, sea salt, and black pepper.

• 5

  Reduce the heat to medium and pour the egg mixture over the chorizo and vegetables, scrambling gently until the eggs are set.

• 6

  Warm the tortilla in a separate pan or microwave for 15 seconds to make it pliable.

• 7

  Spoon the chorizo and egg mixture into the center of the tortilla, roll it up tightly, and place it back in the skillet seam-side down.

• 8

  Toast the burrito for 1 minute per side until the exterior is golden and crisp, then serve with fresh salsa.