Heat a non-stick skillet over medium-high heat.
Add the ground turkey, sea salt, black pepper, garlic powder, and onion powder to the skillet.
Cook the turkey until browned and cooked through, breaking it into small crumbles.
Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.
Stir in the baby spinach and cook until just wilted.
In a small bowl, whisk the eggs and pour them into the skillet with the turkey and vegetables.
Gently scramble the eggs until set and fully incorporated with the other ingredients.
Warm the whole wheat tortilla in a separate pan or microwave for 15 seconds.
Place the turkey and egg mixture in the center of the tortilla.
Top with the fresh salsa, fold in the sides, and roll tightly into a burrito.