NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey

1 tsp Smoked paprika

0.5 tsp Ground cumin

0.25 tsp Garlic powder

1 large Egg

0.5 cup Egg whites

1 medium Whole wheat tortilla

1 cup Baby spinach

0.25 cup Red bell pepper

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, combine the ground turkey with smoked paprika, ground cumin, garlic powder, sea salt, and black pepper to create a clean chorizo blend.

• 2

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

• 3

  Add the seasoned turkey and diced red bell peppers to the skillet, breaking the meat apart with a spatula until browned and fully cooked.

• 4

  Add the baby spinach to the skillet and sauté for 1 minute until the leaves are just wilted.

• 5

  In a separate small bowl, whisk together the whole egg and egg whites.

• 6

  Reduce the skillet heat to medium and pour in the egg mixture, stirring gently with the turkey and vegetables until the eggs are scrambled and set.

• 7

  Warm the whole wheat tortilla in a dry pan for 15 seconds per side until pliable.

• 8

  Place the egg and chorizo filling in the center of the tortilla, fold in the sides, and roll tightly to serve.