Heat a pan over medium high heat and add the ½ tablespoon grapeseed oil. Pour in the beyond crumbles and spices then stir. Stir regularly until the crumbles are heated through.

Heat a large pan over medium high heat and add the oil.

In a small bowl whisk together the egg whites, salt, pepper, and chili powder. Pour into the pan making sure to evenly coat the bottom of the pan. Let the egg whites cook for 2-3 minutes and flip once they start to lift from the bottom of the pan. Flip them and cook for another minute or until golden brown.

Fill the egg white tortilla with the cooked crumbles and enjoy!