INGREDIENTS:

• 1 Andouille Chicken Sausage
• 1 large flour tortilla 
• 2 eggs, scrambled
• 28 g Monterey Jack cheese, shredded
• Avocado, sliced 
• Handful of spinach
• 3/4 cup Greek yogurt
• 2 tsp adobo sauce from a can of chipotle peppers 
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 tsp lime juice

DIRECTIONS:

• Mix the Greek yogurt, adobo sauce, garlic powder, salt, and lime juice together in a bowl to make the chipotle Greek yogurt sauce.
• Add the shredded cheese to a pan on medium heat followed by the tortilla.
• Let the tortilla cook for a few minutes until the cheese is completely melted and the tortilla flips in the pan easily.
• Remove from the pan, cheese side facing up.
• In the same pan, scramble the eggs and heat up the Andouille Chicken Sausage.
• Assemble the burrito with chipotle sauce, sausage, eggs, sliced avocado, and spinach.
• Fold the sides of the burrito, tucking in the edges as you roll.
• To a pan on medium heat, cook the bottom of the burrito (seam side down) for a few minutes until golden brown then flip the burrito and cook the other side until golden brown. Enjoy!