Marcia’s Killer Ole Turkey Burrito Recipe

Marcia Selden Catering

Thanksgiving is so…yesterday…   It’s Black Friday…time to shop till you drop!  Start your mad dash through those crowded aisles with Marcia Selden’s Killer breakfast burrito so you can load up your shopping cart with big screen tv’s, fluffy $1 scarves, and an array of other necessary items (note the hint of sarcasm). 

While you would never think of running a marathon fueled on Dorito’s and Coke, Black Friday is, to many, a distance race, filled with surprise obstacles around every corner.  Fuel your body with a high protein meal that will help you go the distance, and out run your fellow shoppers.

If the thought of eating a leftover Tom Turkey Sandwich doesn’t float your boat, consider a spicy egg and turkey burrito, which can be eaten with one hand as you careen your cart down the aisles looking to score that awesome deal.  Here’s our recipe for a delicious (and healthy) Ole Turkey Burrito with a spicy kick.  Heck, pack 2, betcha have enough turkey for it!

Marcia’s Killer Ole Turkey Burrito

Makes 2

¼ C. cranberry sauce

2 Tbs. hot sauce (we love Chihula)

1 tsp. unsalted butter

1 C. egg whites

½ C. shredded white meat turkey

½ C. skim shredded mozzarella cheese

¼ C. finely chopped red pepper

2 tsp. scallions

1 C. baby spinach leaves

Salt and pepper

2 whole wheat burrito sized tortillas

Combine cranberry sauce and hot sauce in a small bowl and set aside.  In a large bowl, whisk eggs, turkey, cheese, peppers, scallions and spinach.  Heat butter in a large nonstick skillet on medium high heat.  When the butter begins to sizzle, add egg mixture and gently scramble for 3 minutes until eggs are fluffy and cooked.  Season with salt and pepper, divide in half, and set aside.  Lay a 12” piece of aluminum foil on a flat surface, place a paper napkin over the foil.  Place the tortilla on the napkin and add half of the egg on the right half of the tortilla.  Spoon a bit of the spicy cranberry sauce over the egg, then fold the bottom of the tortilla over the egg.  Roll the  burrito completely, then wrap the foil and napkin together to completely cover the burrito.  

Note- the napkin does double duty to keep your face clean and stop the burrito from getting soggy.

Recipe from Marcia Selden Catering