Breakfast Burrito - Taco Turkey

• servings: 6

Ingredients

- 6 Ultimate Tortillas (

• They Don’t Rip - What Wonton Wrappers...  )

- 1 lbs of 93/7% ground turkey

- 18 large grade A eggs, whisked

- 1 lbs (453g) whipped lowfat cottage cheese

- ½ bunch of kale (roughly 2 cups), chopped

+spices+

- 1 Tbsp (8 g) chili powder

- 1/2 tsp (2 g) paprika, smoked preferably

- 1 tsp (3 g) onion powder

- 1 tsp (3.5 g) garlic powder

- 1/2 Tbsp (4 g) cumin

- pinch (¼ tsp) oregano

- 1 tsp (2 g) black pepper

- 1 tsp (9g) salt (or to taste)

Directions

- Brown and cook meat in pan with spices on medium-high heat

- Add the cottage cheese and mix well

- Add in the kale or other veg and cook down until starting to thicken

- Put meat in a bowl or on a plate to cool and thicken

- Lightly scramble eggs over medium-high heat until cooked and creamy

- Put into container to cool

- Portion out fillings into 6 Ultimate Tortillas and wrap

- Place burritos into a baking dish or onto a tray to let freeze overnight

- Put burritos into freezer-safe containers or ziplock bags and keep in freezer for up to three months

Notes

WARMING BURRITOS~

The best way to eat a breakfast burrito is to plan ahead the night before. Put one in the fridge before bed so that it has the chance to dethaw before you microwave it in the morning. Then Microwave for 2 minutes and let cool for 1-2 minutes before eating. Otherwise, place straight in microwave for 2 minutes, cut in half, and microwave for another 2 minutes.

~ MACROS ~

PER SERVING (6 Servings)

Cal: 671

P: 50g, C: 64g, F: 23g

Nutrition

• Total Fat: 23 g
• Total Carbohydrate: 64 g
• Protein: 50 g