NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey

6 large Egg whites

1 medium Whole wheat tortilla

0.25 cup Red bell pepper

0.25 cup Baby spinach

0.25 cup Roma tomato

1 tbsp Red onion

1 tbsp Fresh cilantro

0.5 tsp Lime juice

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, toss together the diced roma tomatoes, minced red onion, chopped cilantro, and lime juice to create the salsa fresca; set aside to let the flavors meld.

• 2

  Heat the avocado oil in a non-stick skillet over medium heat and add the ground turkey, breaking it up with a spatula as it cooks.

• 3

  Season the turkey with the ground cumin, garlic powder, sea salt, and black pepper, cooking until the meat is browned and no longer pink.

• 4

  Stir the diced red bell pepper and baby spinach into the skillet, sautéing for 2 minutes until the spinach is wilted and the peppers are slightly tender.

• 5

  Pour the egg whites into the skillet with the turkey and vegetables, stirring gently and constantly until the eggs are fully cooked and fluffy.

• 6

  Warm the whole wheat tortilla in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.

• 7

  Spoon the turkey and egg scramble into the center of the warm tortilla, top with the prepared salsa fresca, and fold tightly into a burrito before serving.