NUTRITION

SERVINGS

INGREDIENTS

3 oz ground turkey chorizo

0.5 cup russet potato, diced small

1 tsp avocado oil

1 large egg

0.5 cup liquid egg whites

0.25 cup red bell pepper, diced

0.25 cup yellow onion, diced

1 medium whole wheat tortilla

1 tbsp nonfat Greek yogurt

0.13 whole avocado, sliced

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy.

• 3

  Incorporate the ground turkey chorizo, diced red bell peppers, and onions into the skillet, breaking the meat apart with a spatula until fully browned and the vegetables are tender.

• 4

  In a small mixing bowl, whisk together the whole egg and liquid egg whites with the sea salt and black pepper.

• 5

  Lower the heat to medium and pour the egg mixture over the chorizo and potato blend, gently folding until the eggs are fluffy and just set.

• 6

  Warm the whole wheat tortilla in a dry pan for 15-20 seconds per side until pliable.

• 7

  Spread the Greek yogurt down the center of the tortilla, then spoon the egg and chorizo mixture on top.

• 8

  Add the avocado slices, fold in the sides of the tortilla, and roll tightly into a burrito to serve.