Finely dice the red onion and red bell pepper into uniform pieces.
Heat a large non-stick skillet over medium heat and add the ground turkey chorizo, breaking it apart with a wooden spoon until browned and fully cooked.
Add the diced onions and peppers to the skillet with the chorizo and sauté for 3 to 4 minutes until the vegetables are tender-crisp.
In a small mixing bowl, whisk together the large egg, liquid egg whites, nutritional yeast, sea salt, and black pepper until well combined.
Push the chorizo and vegetable mixture to one side of the pan, then pour the egg mixture into the empty side.
Gently scramble the eggs until they are just set, then fold them into the chorizo and vegetable mixture before removing the pan from the heat.
Warm the whole wheat tortilla in a separate pan or microwave for 10 seconds to make it pliable.
Place the egg and chorizo filling in the center of the tortilla, fold in the sides, and roll it up tightly into a burrito.
Wipe the skillet clean, add the avocado oil, and place the burrito seam-side down in the pan over medium heat.
Toast the burrito for 1 to 2 minutes per side, pressing down with a spatula, until the tortilla is golden brown and crispy on all sides.