NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey (93% lean)

2 large Eggs

0.25 cup Black beans

0.5 medium Whole wheat tortilla

0.25 cup Plain non-fat Greek yogurt

2 tbsp Fresh pico de gallo salsa

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Add the ground turkey, garlic powder, sea salt, and black pepper, cooking until browned and crumbled.

• 3

  Push the turkey to one side of the pan and crack the eggs into the other side, whisking gently until they reach a fluffy, soft scramble.

• 4

  Stir in the fresh baby spinach and black beans until the greens are just wilted and the beans are warmed through.

• 5

  Warm the whole wheat tortilla in a separate dry pan or over an open flame for 15 seconds per side until pliable.

• 6

  Spread the plain Greek yogurt down the center of the tortilla, top with the turkey and egg mixture, and finish with the fresh pico de gallo.

• 7

  Fold in the sides and roll the tortilla tightly into a burrito, then briefly sear the seam-side down in the hot skillet for a crisp finish.