Sweet Potato Egg Burritos

Ingredients

• 400 grams diced sweet potato (14.11oz)

• ½ tsp Chili Powder

• ¼ tsp Garlic Powder

• ¼ tsp Paprika

• ¼ tsp Cumin

• Salt and pepper to taste

• Cayenne pepper to taste (optional)

• ½ tbsp olive oil 

• 28 grams egg whites (8.11oz)

• 28 grams reduced fat feta cheese (0.99oz)

• ½ cup Salsa

• 10 Carb Balance Tortillas (any flavor)

Directions:

Peel, wash, cut and dice sweet potato into ½” pieces. 

Combine all spices in a small bowl. 

Drizzle olive oil over potatoes and sprinkle with spices, and salt and pepper to taste, using hands to combine. 

Roast on parchment lined sheet pan in 425 degrees oven for 25 minutes, or until crispy on the outside.

Set aside. 

Cook egg whites in a skillet until cooked through, add feta, salsa and salt and pepper to taste.

Add potatoes to egg mixture and stir to combine.

Warm tortillas in microwave to make them easier to roll.

Divide egg mixture evenly between 10 tortillas. Roll up. Place on parchment lined baking sheet and spray tops with cooking spray 

Bake at 350 degrees for 8-12 minutes.

NOTE: Cool completely if you are going to freeze.

Serving size: Recipe makes one burrito.