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
• 4 Tbsp ground flaxseed
• 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 unflavored whey, 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 the turkey and beef with the seasonings.
3. Add the bell pepper, jalapeño, and spinach. Cook until tender and excess moisture is gone, then stir in the flaxseed.
4. Scramble the eggs, egg whites, and 1/2 cup Greek yogurt separately; combine with the meat mixture and divide into 19 portions.
5. Mix the protein-spread ingredients, adding water a tablespoon at a time until smooth.
6. Spread sauce on each tortilla, add filling and cheese, then roll tightly.
7. Wrap individually. Refrigerate up to four days or freeze.