Instructions

• Preheat oven to 425°F (220°C).
• In a bowl, toss the chopped russet potato with 1/2 tablespoon extra virgin olive oil, 1/8 teaspoon kosher or sea salt, 1/2 teaspoon paprika, and 1/8 teaspoon black pepper. Spread the potatoes in a single even layer on a baking sheet.
• Roast the potatoes in the preheated oven for 45 minutes, stirring and flipping them about every 15 minutes so they brown on all sides and become tender. Remove from oven and keep warm.
• While the potatoes roast, make the pico de gallo: in a small bowl combine the diced tomato, 1/2 cup diced red onion, and the finely diced jalapeño (or 1/4 cup chopped bell pepper if you prefer no spiciness). Add 1 tablespoon lime juice and toss to combine. Set aside.
• Cook the turkey: heat a skillet over medium heat and add 1/2 tablespoon extra virgin olive oil. Add 1/2 pound lean ground turkey, then sprinkle with 1 teaspoon chili powder, 1 teaspoon cumin, and 1/8 teaspoon kosher or sea salt. Cook 8–10 minutes, stirring frequently and breaking the meat into small pieces, until the turkey is cooked through. Keep warm.
• Make the eggs: in a separate nonstick small skillet over medium-low heat add 1/4 tablespoon extra virgin olive oil and tilt the pan to coat the bottom. Pour in the 4 beaten eggs, swirl the pan so the eggs spread into a thin layer, and cook 2–3 minutes (or until set). Transfer the cooked eggs to a cutting board and cut into two equal portions (one portion per wrap).
• Prepare the avocado: place the sliced avocado in a small bowl and toss gently with the remaining 1 tablespoon lime juice to coat.
• If you like, warm the 2 whole-wheat wraps briefly in a dry skillet or microwave so they are more pliable.
• Assemble the burritos: lay the 2 wraps flat. Divide the cooked turkey evenly between the two wraps and spread it in a layer over each wrap. Divide the roasted potatoes evenly on top of the turkey. Add one portion of the cooked eggs to each wrap. Top each with avocado slices and an even amount of pico de gallo. If using, add 1 teaspoon clean eating hot sauce to each wrap.
• Fold the short ends of each wrap in, then roll tightly to close. Cut each burrito in half and serve.