NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp dried oregano

1 large egg

0.5 cup liquid egg whites

1 medium whole grain tortilla

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, mix the ground turkey with smoked paprika, cumin, garlic powder, and oregano to create a clean chorizo spice blend.

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat and add the spiced turkey, diced onions, and bell peppers.

• 3

  Sauté the mixture, breaking the turkey into small crumbles with a spatula, until the meat is browned and the vegetables are tender.

• 4

  In a separate bowl, whisk together the whole egg and egg whites with sea salt and black pepper until well combined.

• 5

  Reduce the skillet heat to medium, pour the egg mixture over the turkey and vegetables, and scramble gently until the eggs are just set.

• 6

  Warm the whole grain tortilla in a separate dry pan for 15 seconds per side until pliable, then transfer to a flat surface.

• 7

  Spoon the egg and chorizo mixture into the center of the tortilla, fold in the sides, and roll it up tightly.

• 8

  Return the rolled burrito to the hot skillet for 30 to 60 seconds per side, pressing down slightly, until the wrap is toasted and golden brown.