Turkey Avocado Breakfast Wrap Recipe

Combine diced tomatoes, diced onion, chopped cilantro and minced jalapeño in a small bowl.

Add lime juice and 1/4 tsp salt; stir gently. Taste and adjust seasoning. Refrigerate while preparing the rest so flavors meld (at least 10 minutes).

Smashbrowns (from small cubed potatoes)

Parboil cubed potatoes in salted water for 8–10 minutes until fork-tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Heat 1 tbsp vegetable oil and 1/2 tbsp butter in a large nonstick skillet over medium-high heat. Add potatoes in a single layer, pressing each lightly with a spatula to smash slightly. Cook undisturbed until golden-brown and crispy on the bottom, 4–5 minutes, then flip to brown the other side, another 3–4 minutes.

Season with 1/4 tsp salt, 1/8 tsp black pepper and paprika. Keep warm while you finish the wrap.

Shredded Hashbrowns (alternative)

Heat 1 tbsp vegetable oil and 1/2 tbsp butter in a skillet over medium-high. Add 1 cup shredded hashbrowns in an even layer. Press lightly and cook without stirring until the bottom is deeply golden, 4–6 minutes. Flip in sections and cook until crisp and cooked through, another 4 minutes. Season with 1/4 tsp salt and 1/8 tsp pepper. Keep warm.

Prepare ingredients: halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork; season with a pinch of salt and a squeeze of lime if available. Shred cheese if not pre-shredded. Slice or crumble cooked bacon if needed.

In a medium bowl, whisk 4 eggs with 2 tbsp milk, 1 tsp salt and 1/2 tsp black pepper until combined and slightly frothy.

Heat 1 tbsp unsalted butter in a nonstick skillet over medium-low heat. Pour in egg mixture and let sit 10–15 seconds. Using a rubber spatula, gently push eggs from the edges to the center, forming soft folds. Cook slowly to curdle into soft, creamy scrambled eggs, about 2–3 minutes. Remove from heat just before fully set (carryover will finish cooking).

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) so they are pliable.

Assemble each wrap on a warmed tortilla: spread half the mashed avocado down the center, layer half the spinach leaves, top with half the scrambled eggs, 3 oz turkey (divide evenly), half the bacon pieces, and half the shredded cheese. Sprinkle 1 tbsp sliced green onion over the filling. Spoon 2–3 tbsp pico de gallo on top (or serve on the side).

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. If desired, place seam-side down in a skillet over medium heat and press gently for 1–2 minutes per side to seal and warm through until the cheese is slightly melted.

Slice each wrap in half on the diagonal and serve immediately with your chosen potato side and extra pico de gallo on the side.