We love brunch: a meal reserved for lazy weekend mornings. It’s the perfect start to any day! Our brunch burritos are just as magical as the late-morning feast. A mouthwatering mixture of spiced ground turkey, juicy veggies, and zesty spices are stuffed and folded into chewy whole-wheat wraps.

Scrambled eggs paired with the ground turkey carry a boatload of satisfying protein. Jalapenos and chili powder give these burritos a nice kick that’s guaranteed to wake you up and keep your taste buds stimulated.

Don’t let the easy instructions fool you. These savory burritos are guaranteed to dazzle a crowd. Serve a platter at your next brunch!

Brunch Burritos

Brunch Burritos

Yields: 4 servings | Serving Size: 1/2 burrito | Calories: 432 | Total Fat: 24g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 228mg | Sodium: 480mg | Carbohydrates: 35g | Fiber: 6g | Sugar: 4g | Protein: 22g | SmartPoints: 13 |


  • 1/4 tablespoon extra-virgin olive oil
  • 4 eggs, beaten
  • To assemble wraps
  • 2 large whole wheat wraps (burrito-sized)
  • 1 avocado, peeled, pitted, and sliced
  • 1 tablespoon fresh squeezed lime juice, from about 1/2 a lime
  • 1 teaspoon clean eating hot sauce of choice, optional
  • Roasted Potatoes
  • 1 large russet potato, peeled and chopped into bite-sized pieces
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 teaspoon paprika
  • 1/8 teaspoon kosher or sea salt
  • 1/8 teaspoon black pepper
  • Pico de Gallo
  • 1 ripe tomato, diced
  • 1/2 cup diced red onion
  • 1 large jalapeno , stemmed, seeded and finely diced or 1/4 cup chopped bell pepper(if no spiciness is desired)
  • 1 tablespoon freshly squeezed lime juice, from about 1/2 a lime
  • Ground Turkey
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 pound lean ground turkey
  • 1/8 teaspoon kosher or sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin


    Roasted Potatoes
  1. Preheat oven to 425 degrees.
  2. Toss potatoes in olive oil, salt, paprika, and pepper. Spread in an even layer on baking sheet.
  3. Roast for 45 minutes or until tender, stirring and flipping about every 15 minutes or so during cooking, to brown on all sides.
  4. Ground Turkey
  5. Place skillet over medium heat and add olive oil. Add turkey and sprinkle with chili powder, cumin, and salt. Cook for about 8 to 10 minutes, stirring frequently and breaking up the poultry with spatula while cooking.
  6. Pico de Gallo
  7. Toss all ingredients for pico de gallo together in a small bowl, until everything is combined and coated with lime juice.
  8. Eggs
  9. In a separate, nonstick small skillet over medium-low heat, add olive oil and move pan to coat the bottom of pan. Add beaten eggs and swirl pan until eggs coat the pan. Cook for about two to three minutes, or until eggs are set.
  10. To assemble wraps
  11. Lay out 2 wraps. Add an even amount of ground turkey to each wrap, spreading in a layer to cover the wrap. Add potatoes, if using, to each wrap. Add an even amount of eggs to each wrap. Add avocado slices, then pico de gallo. Add clean eating hot sauce, if desired. Tuck ends under and fold to roll. Cut in half, serve, and enjoy!

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