• Heat a large, nonstick skillet to medium heat and cook the breakfast sausage, breaking it up as it cooks, until golden brown, about 5-7 minutes. Transfer to a bowl.
• Turn the heat down to medium-low and pour the liquid egg whites, along with a pinch of salt and pepper, into the same pan, keeping the juices from the chicken in the pan to cook the egg whites in. Scramble, stirring frequently, until the egg whites just begin to set. Transfer to a bowl to let them cool and cook a little bit more.
• While the sausage and eggs cook, combine the white beans, pesto, and a pinch of salt and pepper in a small food processor (mine is a 3-cup) and blend until smooth and creamy, stopping to scrape down the sides as necessary.

To Assemble:

• Spread out a large piece of tinfoil onto your counter and lay one wrap down on top. Spread about 2 tablespoons of the white bean pesto in the center of it, followed by the spinach. Place 1/4 of the chicken in the middle of the wrap, and then 1/4 of the scrambled egg whites.
• Fold the long sides in first, making sure to hold them nice and tight, so that they overlap. Then, fold the shorter ends over the top, so the burrito is tightly sealed. Wrap VERY tightly in plastic wrap and store in the freezer for 2-3 months.
• To thaw: unwrap the burrito and place it onto a microwave-safe plate. Microwave until warmed through, about 60-90 seconds.