NUTRITION

SERVINGS

INGREDIENTS

3 oz Lean turkey chorizo

1 large Egg

0.5 cup Egg whites

1 medium Whole wheat tortilla

0.25 cup Red bell pepper

0.25 cup Red onion

1 cup Baby spinach

2 tbsp Plain non-fat Greek yogurt

1 tbsp Fresh salsa

0.5 tsp Extra virgin olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the diced peppers and onions until they begin to soften.

• 2

  Add the turkey chorizo to the skillet, breaking it apart with a spatula, and cook until browned and slightly crispy.

• 3

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

• 4

  Lower the heat to medium and pour the egg mixture over the chorizo and vegetables, stirring gently until the eggs are just set.

• 5

  Stir in the baby spinach and cook for 30 seconds until wilted, then remove the skillet from the heat.

• 6

  Spread the Greek yogurt and salsa onto the center of the tortilla, top with the egg and chorizo mixture, and roll tightly.

• 7

  Clean the skillet and place the burrito seam-side down over medium heat for 1-2 minutes per side until the exterior is golden and toasted.