Southwest Breakfast Burrito Meal Prep

• 2 pound - lean ground turkey
• 1 tablespoon - olive oil
• 1  - yellow onion
• 1  - red bell pepper
• 1  - green bell pepper
• 1 tablespoon - tomato paste
• 1 tablespoon - adobo (chipotle) sauce
• 1 tablespoon - lime juice
• 2 teaspoon - chili powder
• 1 teaspoon - smoked paprika
• 1 teaspoon - cumin
• 1 teaspoon - garlic powder
• ⅛  - Salt and pepper
• 10  - eggs
• 1 cup - liquid egg whites
• ⅛  - Salt and pepper
• ⅛ pinch - turmeric for color
• ¾ cup - reduced-fat Mexican blend cheese
• 8  - Ole Xtreme Wellness 10” wraps
• ⅛  - Creamy Chipotle Greek Yogurt Sauce
• ½ cup - nonfat Greek yogurt
• 1 tablespoon - light mayo
• 1  - chipotle pepper in adobo sauce
• 1 tablespoon - lime juice
• ⅛  - Salt and garlic powder

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers and sauté until softened.
2. Add ground turkey and cook until browned. Stir in tomato paste, adobo sauce, lime juice, chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook until fully combined and heated through.
3. In a separate pan, scramble eggs and egg whites together with salt, pepper, and optional turmeric until cooked.
4. Mix the cooked eggs into the turkey and veggie mixture. Stir in the shredded cheese until melted.
5. In a small bowl, mix together all ingredients for the creamy chipotle sauce.
6. Warm tortillas, then fill each with the turkey-egg mixture. Drizzle with chipotle sauce before wrapping.
7. Roll into burritos, then wrap in foil or parchment. Store in fridge or freezer for meal prep.