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!
Ingredients
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
Preparation
- Sauté meatloaf, onions, peppers, scallions and cilantro in half the oil until translucent. Stir in spices and then turn off heat.
- Using another large sauté pan, set pan to medium-high heat and add in remaining oil and scrambled eggs.
- 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