NUTRITION

SERVINGS

INGREDIENTS

1.5 oz ground pork chorizo

1 large egg

0.75 cup liquid egg whites

0.5 medium whole wheat tortilla

1 cup fresh baby spinach

2 tbsp mild salsa

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Brown the ground pork chorizo in a non-stick skillet over medium-high heat until it is fully cooked and slightly crispy.

• 2

  Whisk the whole egg and liquid egg whites together in a small bowl with the sea salt and black pepper.

• 3

  Lower the skillet heat to medium and add the fresh baby spinach to the chorizo, stirring until the leaves are wilted.

• 4

  Pour the egg mixture into the skillet with the chorizo and spinach, scrambling gently until the eggs are just set.

• 5

  Warm the whole wheat tortilla in a separate dry pan for about 30 seconds per side until it becomes soft and pliable.

• 6

  Spoon the chorizo and egg scramble into the center of the tortilla and top with the mild salsa.

• 7

  Fold the sides of the tortilla inward and roll tightly, then place the burrito seam-side down in the hot skillet for 1 minute to seal and crisp the exterior.