Spray a large non-stick skillet with cooking spray and heat over medium heat.
Add the lean turkey sausage to the skillet and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes.
Add the diced red bell pepper, green bell pepper, and onion to the skillet with the sausage. Cook until the vegetables are softened, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 1-2 minutes.
In a bowl, whisk together the egg whites, salt, black pepper, ground cumin, and smoked paprika.
Push the sausage and vegetable mixture to one side of the skillet and pour the egg whites into the empty side. Scramble the egg whites until fully cooked, about 3-4 minutes, then mix everything together evenly.
Warm the tortillas briefly in the microwave or on a dry skillet to make them pliable.
Divide the egg and sausage mixture evenly among the six tortillas, placing it in the center of each.
Sprinkle about 2 tablespoons of shredded cheddar cheese over the filling in each tortilla.
Fold in the sides of each tortilla and then roll it up tightly from the bottom to form a burrito.
Wrap each burrito individually in plastic wrap and place them in a freezer-safe container or bag.
To reheat, unwrap a frozen burrito and microwave on high for 1-2 minutes, then flip and microwave for an additional 1-2 minutes until heated through.