NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 cup egg whites

1 medium whole wheat tortilla

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp avocado oil

PREPARATION

• 1

  In a small bowl, combine the ground turkey with smoked paprika, cumin, garlic powder, onion powder, sea salt, and black pepper to create a clean chorizo blend.

• 2

  Heat a non-stick skillet over medium-high heat with half of the avocado oil. Add the turkey mixture and cook until browned and crispy, breaking it into small crumbles.

• 3

  Remove the turkey from the pan and set aside. Add the remaining oil to the same pan and sauté the diced red bell pepper and yellow onion until they are tender and slightly charred.

• 4

  Whisk the whole egg and egg whites together in a bowl, then pour into the skillet with the vegetables. Scramble gently until just set.

• 5

  Stir the cooked turkey chorizo back into the egg and vegetable mixture to combine.

• 6

  Warm the tortilla in a separate dry pan for 30 seconds per side until pliable. Place the filling in the center of the tortilla.

• 7

  Fold in the sides and roll tightly. Place the burrito back in the hot pan for 1 minute per side to create a golden, crispy exterior.