Name: 41g-Protein Turkey Breakfast Burrito
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 large breakfast burrito
Cuisine: International
Ingredients: 1 medium flour tortilla; 100g lean turkey mince; 1/2 small yellow onion, finely diced; 1 large egg; 50g egg whites; 15g cheddar cheese, grated; 10g soy sauce; 5g honey; 5g gochujang; 1/4 tsp garlic powder; 1/4 tsp ground cumin; Salt, to taste; Freshly ground black pepper, to taste; 1–2 tsp neutral cooking oil, divided

Method

21 steps

Finely dice the onion and grate the cheddar cheese.
In a small bowl or glass, mix the soy sauce, gochujang and honey until smooth.
Heat half of the cooking oil in a frying pan over medium heat.
Add the diced onion with a small pinch of salt and cook for about 3 minutes, until softened.
Add the remaining oil and turkey mince.
Break the turkey apart with a spatula and spread it evenly across the pan.
Leave the turkey undisturbed for about 1 minute to develop some colour.
Add the cumin, garlic powder and black pepper.
Continue cooking for another 1–2 minutes, stirring regularly, until the turkey is cooked through.
Pour in the gochujang sauce and stir until the turkey is evenly coated.
Crack in the whole egg and add the egg whites.
Stir continuously for 45–60 seconds, until the egg is set but still soft.
Remove the pan from the heat and transfer the filling to a plate.
Leave the filling to cool for 2–3 minutes so it does not soften or tear the tortilla.
Place the tortilla on a clean work surface.
Spoon the turkey and egg mixture across the centre, leaving space around the edges.
Sprinkle the grated cheddar over the filling.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to enclose the filling.
Place the burrito seam-side down in a clean frying pan over medium heat.
Toast for 1–2 minutes on each side, turning carefully, until golden and crisp and the cheese has melted.
Serve immediately, or allow it to cool fully before storing.

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Helpful tips

Finely dice the onion so it softens within the short cooking time.
Leave the turkey untouched briefly before stirring to encourage browning.
Cook the turkey completely before adding the egg.
Stir the egg gently so the filling remains soft rather than dry.
Allow the hot filling to cool briefly before wrapping to prevent the tortilla becoming soggy.
Do not overfill the tortilla, as this makes it harder to roll and toast.
Toast the burrito seam-side down first to help it stay closed.
Use a medium heat when toasting so the tortilla browns without burning.

Storage

Allow the burrito to cool completely before storing. Refrigerate it in an airtight container for up to 2 days, or wrap it tightly and freeze for up to 3 months. Reheat from chilled in a frying pan, oven, air fryer or microwave until piping hot throughout. From frozen, microwave for 2–3 minutes, turning halfway through, then toast briefly in a pan if a crisp exterior is preferred.

Additional tips

Contains egg, milk, wheat and soya. Gochujang may also contain gluten; check its label. Cook turkey mince completely to at least 74°C. The creator publishes a 41 g protein claim, but the tortilla weight and exact amount of cooking oil are not specified, so complete calorie, fat and carbohydrate values should not be displayed.