Chorizo Egg Scramble Wrap
A handheld wrap featuring scrambled eggs, seasoned chorizo, and melted cheese in a warm tortilla. Customizable with swappable proteins, vegetables, and toppings for endless variations.
Ingredients
Method
Dice the onion and bell pepper into small, even pieces. Crack eggs into a bowl, whisk with salt and black pepper until combined.
Heat olive oil in a skillet over medium-high heat. Add the crumbled chorizo and cook until it begins to brown and release its oils, 3–4 minutes.
Add diced onion and bell pepper to the skillet; sauté until softened, about 2 minutes.
Pour the beaten eggs into the skillet and stir gently with a spatula, breaking them into soft curds, until set, 3–4 minutes. Do not overcook.
Scatter shredded cheese over the eggs; remove from heat and let it melt, about 30 seconds.
Warm flour tortillas in a dry skillet or over a flame for 10–15 seconds per side until pliable.
Divide the chorizo egg mixture between the two tortillas, spooning it slightly off-center. Sprinkle with fresh cilantro and drizzle with hot sauce if desired.
Roll or fold each tortilla tightly around the filling and serve immediately with salsa roja on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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