Place the ground pork chorizo in a non-stick skillet over medium heat and cook, breaking it up with a spatula, until fully browned and slightly crispy.
Add the diced red bell pepper to the skillet and sauté for 3 minutes until the pepper is tender and fragrant.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
Pour the egg mixture into the skillet with the chorizo and peppers, stirring gently to scramble until the eggs are just set.
Add the baby spinach to the skillet and toss for 30 seconds until the leaves are just wilted, then remove the pan from the heat.
Warm the whole wheat tortilla in a separate dry pan for 20 seconds per side, then transfer the egg and chorizo mixture to the center of the tortilla.
Roll the tortilla tightly into a burrito, folding in the sides as you go.
Wipe out the skillet, add the avocado oil, and place the burrito seam-side down over medium-high heat for 1 minute per side until golden and crisp.
Serve the burrito immediately with salsa verde on the side for dipping.