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6 Servings


Nutrition Per Serve 

292 Calories 

21.9g Protein 

16.6g Carbs 


What you'll need 

  • 12 large eggs 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon ground pepper 
  • 2 teaspoons extra virgin olive oil 
  • 1 tablespoon jalapeño pepper (seeded and finely chopped) 
  • 1/2 teaspoon paprika 
  • 2 cups baby spinach 
  • 6 wraps of your choice (we recommend a low carb high protein wrap for added protein in the burrito) 
  • 1/2 cup shredded tasty cheese 


The easy bit 

  1. Whisk eggs, salt, and pepper in a large bowl. 
  2. Heat oil in a large nonstick pan over medium-low heat. Add jalapeño and paprika and stir frequently until fragrant. 
  3. Add in the spinach and cook until wilted. 
  4. Pour in the eggs and cook, stirring occasionally, until the eggs are mostly set. 
  5. To assemble the burritos, place each wrap on a sheet of foil. Add 1/2 cup of the scrambled eggs mixture to the bottom half of the tortilla. Then add 1/6 of the shredded cheese.  
  6. Roll snugly, tucking in the ends as you go. Wrap tightly in the foil and freeze for up to 3 months. 
  7. To reheat, unwrap a burrito and transfer to a microwave-safe plate. Cover with a paper towel and microwave on Medium for 1 to 2 minutes. Microwave on High until heated through, about 2 minutes. 
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