To serve 2

1 Tbsp coconut oil
1/2 red, yellow and green pepper, sliced
1 small red onion, finely sliced
350g turkey breast steaks, cut into strips
1/2 tsp ground cumin
1/2 tsp cumin seeds
1/2 tsp ground coriander
1/2 tsp smoked paprika

For the egg and spinach tortillas:
1tsp coconut oil
3 eggs, beaten
large handful of spinach leaves, thinly shredded
freshly ground black pepper and salt

For the lime guacamole:
1 medium avocado, roughly chopped
1/2 lime
freshly ground black pepper and salt
pinch of piri piri seasoning (or similar)

Heat half of the coconut oil in a large frying pan and cook the peppers and red onion over a medium to high heat for 3-4 minutes until golden and softened. Transfer to a plate to keep warm.

Heat the remaining coconut oil and cook the turkey and spices for 5-6 minutes until golden and cooked, then add the peppers and onions and toss together well. Cover and set aside to keep warm.

Mix together the beaten eggs and spinach and season well with freshly ground black pepper and a little salt. Heat half of the coconut oil in a 20cm non stick pan and swirl around the pan to coat. Remove from the heat and pour in half of the egg mixture, swirling around the pan to form a circle. Cook for around 1 minute over a medium heat and then flip to the other side and cook for 30 seconds. Repeat to make two egg and spinach tortillas. Keep warm whilst making the lime guacamole.

Place all the ingredients into a nutribullet or blender or mash together well.
Spread the guacamole over the egg tortillas and then fill with the turkey mixture and roll up. Serve with salad.