Ingredients
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 tsp Extra virgin olive oil
- 2 TBSP Yellow onion diced
- 4 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 tortillas burrito size
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: Portion the chorizo potato mixture into tortillas. Fold in sides and roll tightly. Slice in half if desired.
- Serve the wrap with pear slices topped with walnuts and milk.
Nutrition
Calories: 826kcal | Carbohydrates: 70g | Protein: 39g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 423mg | Sodium: 697mg | Potassium: 1143mg | Fiber: 9g | Sugar: 24g | Vitamin A: 2141IU | Vitamin C: 38mg | Calcium: 664mg | Iron: 5mg
Chorizo Potato Breakfast Wrap
Ingredients
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 tsp Extra virgin olive oil
- 2 TBSP Yellow onion diced
- 4 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 tortillas burrito size
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: Portion the chorizo potato mixture into tortillas. Fold in sides and roll tightly. Slice in half if desired.
- Serve the wrap with pear slices topped with walnuts and milk.
Nutrition
Calories: 826kcalCarbohydrates: 70gProtein: 39gFat: 45gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 423mgSodium: 697mgPotassium: 1143mgFiber: 9gSugar: 24gVitamin A: 2141IUVitamin C: 38mgCalcium: 664mgIron: 5mg
Tried this recipe?Let us know how it was!