Chorizo and Egg Breakfast Wrap

Ingredients

• 1 flour tortilla, 8-inch
• 1.5 oz fresh pork chorizo, casing removed
• 2 large eggs
• 0.75 oz sharp cheddar cheese, grated
• 2 tbsp salsa
• 1 pinch black pepper

Instructions

1. Whisk the eggs with the black pepper until blended. Warm the flour tortilla in a dry skillet for about 20 seconds per side until soft and foldable, then set aside.
2. Crumble the pork chorizo into the same skillet over medium heat and cook for 3 to 4 minutes, breaking it up, until it is deeply browned, crisp at the edges, and has rendered its red oil.
3. Pour the eggs directly into the chorizo and its oil, then stir gently for about 2 minutes until soft curds form and the eggs are just set, taking on the color of the chorizo.
4. Turn off the heat, sprinkle the cheddar over the eggs to melt, then spoon the mixture down the center of the tortilla, top with salsa, fold in the sides, and roll tightly into a wrap. Rest seam-side down before serving.

Nutrition (per serving)

Calories

561

Protein

33 g

Fat

33 g

Carbs

33 g