Chorizo Potato Breakfast Wrap

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 831kcal

Ingredients

Chorizo Potato Breakfast Wrap

  • 1 cup Potato peeled and diced
  • 1 tsp Extra virgin olive oil
  • 2 TBSP Yellow onion diced
  • 6 oz Chorizo sausage ground
  • ½ cup Baby spinach
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 4 Eggs beaten
  • ½ cup Cheddar cheese shredded
  • 2 Whole wheat tortilla

Pear Slices with Walnuts

  • 1 Pear ripe washed and sliced
  • 2 TBSP Walnuts lightly chopped

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Prepare ingredients as listed above.
  • Cook Potatoes: Bring a pot of salted water to a boil. Add diced potatoes and cook until tender, about 10 to 12 minutes. Drain and set aside.
  • Cook Chorizo and Onion: Heat olive oil in a non-stick skillet over medium heat. Add ground chorizo and diced onion. Cook, breaking up the chorizo, until browned and the onion is soft.
  • Combine and Season: Add the spinach, cooked potatoes, onion powder, garlic powder, salt, and black pepper. Stir and sauté until the spinach is wilted.
  • Add Eggs and Cheese: Reduce heat to low. Pour in beaten eggs and sprinkle with cheddar cheese. Stir gently until eggs are just set. Remove from heat.
  • Warm Tortillas: Heat tortillas in a dry skillet or microwave-safe plate until soft and pliable.
  • Assemble Wraps: Spoon the chorizo potato egg mixture into tortillas. Fold in sides and roll tightly. Slice in half if desired.
  • Serve: Serve wraps with pear slices topped with walnuts and glasses of cold milk.

Nutrition

Calories: 831kcal | Carbohydrates: 62g | Protein: 40g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 443mg | Sodium: 632mg | Potassium: 1181mg | Fiber: 7g | Sugar: 23g | Vitamin A: 2284IU | Vitamin C: 43mg | Calcium: 632mg | Iron: 5mg

Chorizo Potato Breakfast Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 831 kcal

Ingredients
 
 

Chorizo Potato Breakfast Wrap

  • 1 cup Potato peeled and diced
  • 1 tsp Extra virgin olive oil
  • 2 TBSP Yellow onion diced
  • 6 oz Chorizo sausage ground
  • ½ cup Baby spinach
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 4 Eggs beaten
  • ½ cup Cheddar cheese shredded
  • 2 Whole wheat tortilla

Pear Slices with Walnuts

  • 1 Pear ripe washed and sliced
  • 2 TBSP Walnuts lightly chopped

Milk

  • 16 oz Milk cold

Instructions
 

  • Prepare ingredients as listed above.
  • Cook Potatoes: Bring a pot of salted water to a boil. Add diced potatoes and cook until tender, about 10 to 12 minutes. Drain and set aside.
  • Cook Chorizo and Onion: Heat olive oil in a non-stick skillet over medium heat. Add ground chorizo and diced onion. Cook, breaking up the chorizo, until browned and the onion is soft.
  • Combine and Season: Add the spinach, cooked potatoes, onion powder, garlic powder, salt, and black pepper. Stir and sauté until the spinach is wilted.
  • Add Eggs and Cheese: Reduce heat to low. Pour in beaten eggs and sprinkle with cheddar cheese. Stir gently until eggs are just set. Remove from heat.
  • Warm Tortillas: Heat tortillas in a dry skillet or microwave-safe plate until soft and pliable.
  • Assemble Wraps: Spoon the chorizo potato egg mixture into tortillas. Fold in sides and roll tightly. Slice in half if desired.
  • Serve: Serve wraps with pear slices topped with walnuts and glasses of cold milk.

Nutrition

Calories: 831kcalCarbohydrates: 62gProtein: 40gFat: 48gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 443mgSodium: 632mgPotassium: 1181mgFiber: 7gSugar: 23gVitamin A: 2284IUVitamin C: 43mgCalcium: 632mgIron: 5mg
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