Eggs & Chorizo Wraps Recipe

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Eggs & Chorizo Wraps Recipe
Eggs & Chorizo Wraps Recipe photo by Taste of Home
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Eggs & Chorizo Wraps Recipe

Read Reviews
5 1 1
Publisher Photo
My husband grew up in southern California and loves chorizo. We use the spicy sausage in these wraps that our children call “Daddy's Eggs.”—April Nissen, Yankton, SD
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 12 ounces fresh chorizo
  • 6 large eggs
  • 2 tablespoons 2% milk
  • 1 cup shredded cheddar cheese
  • 6 flour tortillas (8 inches), warmed
  • Optional toppings: thinly sliced green onions, minced fresh cilantro and salsa

Directions

Remove chorizo from casings. In a large skillet, cook chorizo over medium heat 6-8 minutes or until cooked through, breaking into crumbles.; drain and return to pan.
In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up. Yield: 6 servings.
Originally published as Eggs and Chorizo Wraps in Breakfast & Brunch Bookazine 2015, p48

Nutritional Facts

1 wrap (calculated without toppings): 520 calories, 32g fat (12g saturated fat), 256mg cholesterol, 1119mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 27g protein.

  • 12 ounces fresh chorizo
  • 6 large eggs
  • 2 tablespoons 2% milk
  • 1 cup shredded cheddar cheese
  • 6 flour tortillas (8 inches), warmed
  • Optional toppings: thinly sliced green onions, minced fresh cilantro and salsa
  1. Remove chorizo from casings. In a large skillet, cook chorizo over medium heat 6-8 minutes or until cooked through, breaking into crumbles.; drain and return to pan.
  2. In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up. Yield: 6 servings.
Originally published as Eggs and Chorizo Wraps in Breakfast & Brunch Bookazine 2015, p48

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MY REVIEW
Lady Fingers User ID: 2682286 256446
Reviewed Nov. 6, 2016

"A hot, tasty breakfast, simple and quick, with just one pan to clean."

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