Easy Turkey Breakfast Burritos

Would you like an easy and satisfying kidney-friendly wrap that is low in sodium and potassium and high in protein? Try Easy Turkey Breakfast Burritos!

Easy Turkey Breakfast Burritos
Easy Turkey Breakfast Burritos


Serves 8 (1 serving = 1 6-inch burrito)

  • 1 pound of ground turkey or use 1 pound leftover turkey meatloaf, cubed small
  • 8 6-inch flour burrito shells
  • ¼ cup canola oil
  • 8 beaten eggs, scrambled
  • ¼ cup diced onions 
  • ¼ cup fresh bell peppers (red, yellow or green), diced
  • 2 tablespoons seeded jalapeño peppers
  • 2 tablespoons fresh scallions, chopped
  • 2 tablespoons fresh cilantro, chopped 
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 cup shredded Monterey Jack and Cheddar cheese


  1. Sauté meatloaf, onions, peppers, scallions and cilantro in half the oil until translucent. Stir in spices and then turn off heat.
  2. Using another large sauté pan, set pan to medium-high heat and add in remaining oil and scrambled eggs.
  3. Place equal amounts of vegetable and meatloaf mix, cheese and eggs in burrito shells, then fold and serve.

Nutrition Facts

per serving

Calories 407
Carbohydrates 23 g
Protein 25 g
Dietary Fiber 2 g
Total Fat 24 g
Sodium 513 mg
Potassium 285 mg
Phosphorus 359 mg
Calcium 209 mg

Source of Easy Turkey Breakfast Burritos: Fresenius Kidney Care

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