Loaded Breakfast Burrito with Chorizo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Loaded Breakfast Burrito with Chorizo

YOUR SOLIN GENERATED RECIPE

Loaded Breakfast Burrito with Chorizo

Sautéed turkey chorizo and fluffy egg whites wrapped in a warm whole wheat tortilla with creamy avocado and zesty salsa for a savory, protein-packed start.

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NUTRITION

514kcal
Protein
53.7g
Fat
17.6g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

4 oz ground turkey chorizo

0.75 cup liquid egg whites

1 medium whole wheat tortilla

2 tbsp canned black beans

1 cup fresh baby spinach

2 tbsp fresh salsa

0.13 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the ground turkey chorizo, breaking it apart with a spatula as it browns.

  • 2

    Once the chorizo is nearly cooked through, add the black beans and baby spinach, stirring until the spinach is wilted and tender.

  • 3

    Pour the liquid egg whites into the skillet, season with sea salt and black pepper, and scramble gently until the eggs are set and fluffy.

  • 4

    Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds until pliable.

  • 5

    Spread the mashed avocado in the center of the tortilla, top with the chorizo-egg scramble, and finish with a drizzle of fresh salsa.

  • 6

    Fold in the sides and roll the tortilla tightly to serve.

Loaded Breakfast Burrito with Chorizo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Loaded Breakfast Burrito with Chorizo

YOUR SOLIN GENERATED RECIPE

Loaded Breakfast Burrito with Chorizo

Sautéed turkey chorizo and fluffy egg whites wrapped in a warm whole wheat tortilla with creamy avocado and zesty salsa for a savory, protein-packed start.

NUTRITION

514kcal
Protein
53.7g
Fat
17.6g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

4 oz ground turkey chorizo

0.75 cup liquid egg whites

1 medium whole wheat tortilla

2 tbsp canned black beans

1 cup fresh baby spinach

2 tbsp fresh salsa

0.13 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the ground turkey chorizo, breaking it apart with a spatula as it browns.

  • 2

    Once the chorizo is nearly cooked through, add the black beans and baby spinach, stirring until the spinach is wilted and tender.

  • 3

    Pour the liquid egg whites into the skillet, season with sea salt and black pepper, and scramble gently until the eggs are set and fluffy.

  • 4

    Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds until pliable.

  • 5

    Spread the mashed avocado in the center of the tortilla, top with the chorizo-egg scramble, and finish with a drizzle of fresh salsa.

  • 6

    Fold in the sides and roll the tortilla tightly to serve.