Egg & Chorizo Wraps

Egg & Chorizo Wraps

2 servings | 15 minutes

INGREDIENTS

• 6 ozs Chorizo (casing removed)
• 4 Egg
• 2 ozs Cheddar Cheese (shredded)
• 2 Brown Rice Tortilla
• 2 tbsps Cilantro (roughly chopped, optional)

METHOD

1. In a large cast-iron skillet over medium heat, add the chorizo and break it apart until crumbled. Cook for about seven to nine minutes, until cooked through. Remove with a slotted spoon, set aside, and lightly wipe out the skillet with a paper towel.
2. In a small bowl, whisk the eggs and add the cheese.
3. In the same pan over medium heat, add the egg mixture and cook, stirring often with a spatula until fluffy and cooked to your liking.
4. Divide the egg mixture into the tortillas and top with chorizo and cilantro. Enjoy!

NOTES

• Leftovers: Refrigerate in an airtight container for up to three days.
• Serving Size: One serving is one tortilla.
• Dairy-Free: Omit the cheese or use nutritional yeast or dairy-free cheese instead.
• Additional Toppings: Salsa, avocado, black beans, onions, tomatoes, and/or bell peppers.

Nutrition Facts ​
​(Amount per serving​)

538 calories
27g fat
38g carbs
5g fiber
5g sugar
32g protein
399mg cholesterol
686mg sodium
5mg iron