YOUR SOLIN GENERATED RECIPE
Chorizo Sausage and Egg Breakfast Wraps
Batch-cooked lean turkey chorizo and fluffy egg whites scrambled together, tucked into toasted tortillas with melted cheese and fresh spinach for a savory, hearty start.
INGREDIENTS
1.96 kg Ground turkey
35 g Smoked paprika
14 g Garlic powder
7 g Dried oregano
35 ml Apple cider vinegar
1.75 kg Liquid egg whites
35 ml Extra virgin olive oil
7 whole High protein tortillas
210 g Low fat shredded cheddar cheese
210 g Fresh baby spinach
7 g Sea salt
7 g Black pepper
PREPARATION
In a large mixing bowl, combine the ground turkey with smoked paprika, garlic powder, dried oregano, and apple cider vinegar until the spices are evenly distributed.
Heat the olive oil in a very large non-stick skillet over medium-high heat. Add the seasoned turkey and cook, breaking it up with a spatula, until browned and fully cooked through.
Reduce the heat to medium and pour the liquid egg whites into the skillet with the turkey. Season with sea salt and black pepper.
Gently scramble the egg whites with the turkey until the eggs are set and fluffy, then remove the skillet from the heat.
Lay out the seven tortillas on a clean surface. Evenly divide the turkey and egg mixture among the tortillas, placing the filling in the center of each.
Top each portion with 30 grams of shredded cheddar cheese and 30 grams of fresh baby spinach.
Roll each tortilla tightly into a wrap, tucking in the sides as you go. For meal prep, wrap each individually in foil or parchment paper and store in the refrigerator for up to 7 days.