Brunch Burritos

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  • 4 eggs, beaten


  • 2 large burrito wraps
  • 1 smashed avocado

Roasted Potatoes

  • ½ tsp smoked paprika
  • 1 large potato, peeled and cubed into small pieces
  • ½ tbsp olive oil
  • Salt and pepper

Ground Turkey

  • ½ tbsp coconut oil
  • 1 tsp oregano
  • ½ pound ground turkey
  • 1 tsp dried chili pepper

Pico de Gallo

  • 1 ripe tomato, diced
  • 1 jalapeno , seeded and diced
  • ½ cup diced red onion
  • Half lime, squeezed
  • 2 tsp chili sauce

Directions :

Potatoes: Combine all ingredients. Heat a large skillet and saute the potatoes until tender and golden brown around 15 minutes. Once cooked, remove from heat and set aside.

Ground Turkey: Combine chilli pepper, oregano and turnkey. Season with salt and pepper. IN a large skillet with coconut oil, cook the turkey until brown, around 15 minutes, constantly stirring. Set aside.

Pico de Gallo: Combine all ingredients and mix until everything is combined. Set aside

Eggs:  In another skillet, cook the eggs stirring constantly around 2 minutes. Set aside

Assemble the burritos

Take one burrito wrap, top with half smashed avocado, followed by a layer using half egg, a layer of ground turkey, a layer of potatoes and finally top with pico de gallo. Roll it up tight. Repeat same process with the other wraps and slice each one in half to get 4 rolls.

Enjoy with favorite sauce or sour cream!

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