Ingredients:

• 1 Tbsp. olive oil
• 1 Tbsp. finely chopped red bell pepper
• 1 Tbsp. finely chopped yellow bell pepper
• 1 Tbsp. finely chopped green bell pepper
• 1 Tbsp. finely chopped red onion
• 3 large egg whites (1/3 cup)
• 1 (10-inch) Venice Bakery Gluten-Free Tortilla Wrap, warm
• 1 slice gluten-free deli turkey, chopped
• 1/2 avocado, sliced
• Ground black pepper (to taste; optional)
• 2 Tbsp. fresh tomato salsa

Directions:

1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add bell peppers and onion; cook, stirring frequently, for 3 to 4 minutes or until soft.
3. Add egg whites; cook, over medium heat, stirring frequently, for 2 to 3 minutes, or until eggs are set.
4. Top tortilla with egg mixture, turkey, avocado and pepper (if desired).
5. Roll tortilla burrito-style.
6. Serve with salsa.