NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey

0.5 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 large Egg

0.5 cup Egg whites

1 medium Whole wheat tortilla

0.25 cup Red bell pepper

1 cup Baby spinach

1 tsp Avocado oil

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Add the ground turkey, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper, breaking the meat apart until browned and fragrant.

• 3

  Toss in the diced red bell pepper and sauté for 2-3 minutes until slightly softened.

• 4

  In a small bowl, whisk together the whole egg and egg whites before pouring into the skillet with the turkey mixture.

• 5

  Gently fold the eggs with a spatula until they are just set and fluffy.

• 6

  Add the baby spinach to the pan and stir for 30 seconds until the leaves are bright green and wilted.

• 7

  Warm the tortilla in a separate dry pan or over an open flame for 10 seconds per side until pliable.

• 8

  Spoon the egg and chorizo mixture into the center of the tortilla, garnish with fresh cilantro, and roll tightly into a burrito.