Brunch Burritos

• Meat

  • 1/2 lb Ground turkey, lean

• Produce

  • 1 Avocado, pitted and sliced
  • 1 Jalapeno, large
  • 1/2 cup Red onion
  • 1 Russet potato, large
  • 1 Tomato, ripe

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tsp Clean eating hot sauce
  • 1 tbsp Lime juice, fresh-squeezed
  • 1 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 tsp Chili powder
  • 1/4 tsp Kosher or sea salt
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 1/4 tbsp Olive oil, Extra Virgin
  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • 2 Large whole wheat wraps (burrito-sized

Found on skinnyms.com

Description

Ingredients

• 1/4 tablespoon extra-virgin olive oil
• 4 eggs, beaten
• 2 large whole wheat wraps (burrito-sized)
• 1 avocado, peeled, pitted, and sliced
• 1 tablespoon fresh squeezed lime juice, from about 1/2 a lime
• 1 teaspoon clean eating hot sauce of choice, optional
• 1 large russet potato, peeled and chopped into bite-sized pieces
• 1/2 tablespoon extra virgin olive oil
• 1/2 teaspoon paprika
• 1/8 teaspoon kosher or sea salt
• 1/8 teaspoon black pepper
• 1 ripe tomato, diced
• 1/2 cup diced red onion
• 1 large jalapeno , stemmed, seeded and finely diced or 1/4 cup chopped bell pepper(if no spiciness is desired)
• 1 tablespoon freshly squeezed lime juice, from about 1/2 a lime
• 1/2 tablespoon extra virgin olive oil
• 1/2 pound lean ground turkey
• 1/8 teaspoon kosher or sea salt
• 1 teaspoon chili powder
• 1 teaspoon cumin

Directions

• Preheat oven to 425 degrees.
• Toss potatoes in olive oil, salt, paprika, and pepper. Spread in an even layer on baking sheet.
• Roast for 45 minutes or until tender, stirring and flipping about every 15 minutes or so during cooking, to brown on all sides.
• Place skillet over medium heat and add olive oil. Add turkey and sprinkle with chili powder, cumin, and salt. Cook for about 8 to 10 minutes, stirring frequently and breaking up the poultry with spatula while cooking.
• Toss all ingredients for pico de gallo together in a small bowl, until everything is combined and coated with lime juice.
• In a separate, nonstick small skillet over medium-low heat, add olive oil and move pan to coat the bottom of pan. Add beaten eggs and swirl pan until eggs coat the pan. Cook for about two to three minutes, or until eggs are set.
• Lay out 2 wraps. Add an even amount of ground turkey to each wrap, spreading in a layer to cover the wrap. Add potatoes, if using, to each wrap. Add an even amount of eggs to each wrap. Add avocado slices, then pico de gallo. Add clean eating hot sauce, if desired. Tuck ends under and fold to roll. Cut in half, serve, and enjoy!