NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground turkey chorizo

1 large Egg

0.5 cup Egg whites

1 medium Whole wheat tortilla

1 cup Fresh baby spinach

2 tbsp Fresh salsa

2 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Heat the avocado oil in a medium non-stick skillet over medium-high heat.

• 2

  Add the ground turkey chorizo to the skillet, breaking it apart with a wooden spoon and cooking until browned and fully cooked through.

• 3

  In a small bowl, whisk together the large egg, egg whites, sea salt, and black pepper until well combined.

• 4

  Reduce the skillet heat to medium and pour the egg mixture over the cooked chorizo.

• 5

  Stir the eggs gently and continuously until they form soft, creamy curds and are just set.

• 6

  Add the fresh baby spinach to the pan and toss for 30 seconds until the leaves are just wilted, then remove from heat.

• 7

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

• 8

  Spread the plain Greek yogurt and fresh salsa down the center of the tortilla, top with the chorizo and egg scramble, then fold in the ends and roll tightly.