Heat the olive oil in a non-stick skillet over medium heat.
Add the ground turkey, diced bell peppers, and red onions to the skillet, cooking until the turkey is browned and vegetables are tender.
Season the mixture with sea salt, black pepper, and garlic powder.
In a small bowl, whisk together the whole egg and egg whites, then pour them into the skillet with the turkey and vegetables.
Gently scramble the eggs until they are set but still moist, then stir in the black beans to warm them through.
Warm the whole wheat tortilla in a separate dry pan for 15 seconds per side or until pliable.
Spoon the turkey and egg scramble into the center of the tortilla.
Top with salsa verde and fresh cilantro, then fold in the sides and roll the tortilla tightly to form a burrito.