NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 medium Yukon gold potato

2 large eggs

0.5 medium whole wheat tortilla

0 tsp olive oil

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the Yukon gold potato into small 1/4-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat and add the potatoes, cooking for 8 to 10 minutes until golden brown and tender.

• 3

  Push the potatoes to one side of the pan and add the ground turkey to the other side, breaking it apart with a spatula.

• 4

  Season the turkey with the smoked paprika, cumin, garlic powder, sea salt, and black pepper to create a clean chorizo flavor profile.

• 5

  Stir in the diced onions and bell peppers, sautéing the entire mixture until the turkey is fully cooked and the vegetables are softened.

• 6

  In a small bowl, whisk the eggs and pour them into the skillet, scrambling gently with the turkey and potato mixture until just set.

• 7

  Warm the tortilla in a separate dry pan or over a low gas flame for 30 seconds until pliable.

• 8

  Spoon the filling into the center of the warm tortilla, fold in the sides, and roll tightly to serve.