High-Protein Office-Day Burritos

Ingredients

• 1 lb Jennie-O 93/7 lean ground turkey
• 1 lb 93/7 lean ground beef
• 1 medium onion, diced
• 1 medium orange bell pepper, diced
• 1 jalapeño, diced
• 2 packed cups baby spinach, chopped
• 4 large eggs
• 1 cup Bob Evans liquid egg whites
• 1/2 cup Oikos Triple Zero Plain Greek Yogurt
• 1 can kidney beans (15 to 15.5 oz), drained and rinsed
• 4 Tbsp ground flaxseed in the spread
• 1 tsp each oregano, garlic powder, onion powder, and paprika
• 1/2 tsp each black pepper and red pepper flakes
• Protein spread: 1 Tbsp olive oil mayonnaise, 3 Tbsp plain Greek yogurt, 1 scoop vanilla whey (if used), 4 Tbsp ground flaxseed, hot sauce, and 1–2 Tbsp water
• 10 large and 9 standard La Banderita Carb Counter tortillas
• Pepper Jack and/or Mexican blend cheese, portioned to your plan

Method

1. Cook the onion until softened.
2. Brown turkey and beef with the seasonings.
3. Add bell pepper, jalapeño, and spinach; cook until tender and excess moisture is gone. Fold in drained kidney beans.
4. Scramble eggs, egg whites, and ½ cup Greek yogurt separately. Combine with meat and divide filling among 19 tortillas.
5. Mix mayonnaise, 3 Tbsp yogurt, ground flaxseed, optional whey and hot sauce into a spread. Thin with water if needed.
6. Spread sauce on tortillas, add filling and cheese, and roll tightly.
7. Wrap individually; refrigerate or freeze.