Heat the olive oil in a non-stick skillet over medium heat and add the ground turkey.
Break up the turkey with a spatula and season with the garlic powder, onion powder, sea salt, and black pepper.
Add the diced bell peppers to the skillet and cook until the turkey is browned and the peppers are tender.
In a small bowl, whisk together the whole egg and the egg whites until well combined.
Stir the fresh spinach into the turkey mixture until it is just wilted.
Pour the egg mixture into the skillet and scramble gently with the turkey and vegetables until the eggs are just set and fluffy.
Warm the whole wheat tortilla in a separate dry pan or microwave for 15 seconds until pliable.
Spoon the turkey and egg scramble into the center of the warm tortilla.
Top the filling with sliced avocado and chunky salsa.
Fold in the sides of the tortilla and roll it up tightly to serve.