NUTRITION

SERVINGS

INGREDIENTS

24 oz Ground turkey

1 tbsp Avocado oil

1 tsp Sea salt

1 tsp Black pepper

1 tsp Garlic powder

1 tsp Smoked paprika

0.5 tsp Onion powder

6 large Eggs

1.5 cups Egg whites

3 cups Baby spinach

0.75 cup Plain non-fat Greek yogurt

6 tbsp Shredded sharp cheddar cheese

6 large Whole wheat tortillas

PREPARATION

• 1

  In a large skillet over medium-high heat, add the avocado oil and ground turkey.

• 2

  Season the turkey with sea salt, black pepper, garlic powder, smoked paprika, and onion powder, breaking it apart with a spatula until fully browned.

• 3

  In a large bowl, whisk together the whole eggs and egg whites until the mixture is uniform.

• 4

  Lower the skillet heat to medium, pour the egg mixture over the turkey, and scramble gently until the eggs are nearly set.

• 5

  Stir in the baby spinach and cook for 1 minute until the leaves are just wilted.

• 6

  Remove the skillet from the heat and fold in the Greek yogurt to add creaminess and extra protein.

• 7

  Warm the whole wheat tortillas in a dry pan or microwave for 15 seconds until they are soft and pliable.

• 8

  Distribute the turkey and egg mixture evenly among the 6 tortillas and top each with 1 tablespoon of shredded cheddar cheese.

• 9

  Fold in the sides and roll each tortilla tightly into a burrito shape.

• 10

  Wrap each burrito in foil or parchment paper for an easy grab-and-go meal prep option that stays fresh in the refrigerator for up to 4 days.