Spicy Turkey and Egg Scramble Wrap

Lean ground turkey gets a quick sear with chili flakes and garlic powder, then scrambled eggs cook right into the same pan so everything comes together in one go. It all rolls into a warm gluten-free tortilla for a breakfast that's high in protein, light on grease, and easy to eat on your way out the door. A small portion keeps it satisfying without feeling heavy.

Ingredients

• 170 glean ground turkey, 93% lean or leaner
• 4 largeeggs
• 1 tspChili flakes
• 1 tspgarlic powder
• 2 largegluten-free tortillas, certified gluten-free
• 1 tspolive oil
• 0.5 tspsalt
• 0.25 tspblack pepper

Method

1. Whisk the eggs with a pinch of salt and pepper in a bowl and set aside.
2. Heat the oil in a skillet over medium-high heat, add the turkey, chili flakes, garlic powder, and remaining salt and pepper, and cook, breaking it up, until no longer pink, about 5 minutes. 5:00
3. Lower the heat, push the turkey to one side, pour in the eggs, and scramble until just set, about 2 minutes. 2:00
4. Mix the eggs and turkey together in the pan.
5. Warm the tortillas, divide the scramble between them, and roll up to serve.