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Turkey Burrito on High Protein Tortillas

Low-carb/high-fiber tortillas with a kick!


190g egg whites
15g psyllium husks
5g wheat bran
1 teaspoon mustard
1/2 tablespoon tomato pure
paprika and green chile powder

Makes 4 tortillas. They turned out!!! and they held together so that the burrito-slash-taco (I’d say taco but tacos aren’t quite as fat so burrito it is) could be eaten without having to resort to any cutlery! A big YES to that.


red-pepper mix
red onions
soy sauce
turkey strips
coconut milk
salt and pepper
1 tablespoon tomato paste
red chili powder, paprika, parsley, and chipotle powder


1. I stuffed the tortilla with a turkey/red-pepper mix that was cooked on the pan (to three chopped red onions that were caramelizing for a good 10 minutes.

2. I added some soy sauce, let it sizzle, threw in turkey strips, browned them, added two already-roasted red peppers (sans the seeds), a bit of coconut milk, salt and pepper, a tbsp tomato paste, a hefty serving of red chile powder, paprika, parsley, and chipotle powder (cayenne pepper would be great here too!). Since I didn’t have any sour creme or creme fraiche, I layered my tortilla with Greek Yogurt (I know: controversial but hey! it worked). 

Macros per Serving:

Each tortilla =
5.25g protein
4.17g carbs (3.95g fiber)
0.3g fat

The turkey + sauce =
48.6g protein
24.6g carbs (3.8g fiber)
5.5g fat 

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