Breakfast Burrito

Servings: 1, Prep Time: 15 min, Cook Time: 15 min

Ingredients

• 3 pumps [3 g] Avocado Oil Cooking Spray

• 2 link (2.3 oz) [136 g] Organic Chicken Sausage (Smoked)

• 1 cup, chopped [75 g] Russet Potatoes (Diced)

• 0.25 onion (small) [37 g] Red Onions (Chopped)

• 1 tbsp, minced [8.5 g] Garlic

• 0.25 tsp [0.53 g] Black Pepper

• 0.5 tsp [0.6 g] Kosher Salt

• 1 tortilla [43 g] Gluten Free Tortilla Wraps

• 0.25 avocado [34 g] Avocado (Thinly sliced )

• 0.5 cup, halves [76 g] Strawberries

Directions

1. Slice chicken sausage into rounds.

2. Spray a saute pan with the avocado oil cooking spray and cook sausage rounds on medium-high heat until fully cooked. Stir occasionally to prevent burning.

3. Remove sausage rounds from the pan and set aside. Do not clean the pan.

4. Add diced potatoes to the saute pan and cook on medium heat until the potatoes are fork-tender. Stir occasionally to prevent burning.

5. Once the potatoes are cooked, add red onions, minced garlic, black pepper, and salt to the pan. Mix until all the ingredients are combined and the onions are translucent.

6. Add the cooked sausage back to the saute pan and mix until all ingredients are combined. Remove from the pan and set aside.

7. Add the sausage and potato filling to a large tortilla wrap. Fold the left and right sides of the tortilla in over the filling. Bring the bottom of the tortilla up and over the filling while keeping the sides tucked in. Tuck the bottom edge of the tortilla around the filling and roll the burrito closed.

8. Grill the burrito in a clean saute pan over medium heat until both sides are browned.

9. Serve with sliced strawberries and avocado.

Nutrition Info

Calories: 408, Fat: 17g, Carbs: 41g, Protein: 32g, Fiber: 8g, Sugar: 8g