Ingredients
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 tsp Extra-virgin olive oil
- 6 oz Chorizo sausage ground
- 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 wraps
Pear Slices with Walnuts
- 1 Pear washed and slices
- ¼ cup Walnuts roughly chopped and toasted
Milk
- 16 oz Milk cold
Instructions
- Prep all ingredients as listed.
- Bring a pot of salted water to a boil. Add diced potatoes and cook until tender. Drain well and set aside.
- Heat olive oil in a skillet over medium heat. Add ground chorizo and cook until browned, breaking it up as it cooks.
- Add cooked potatoes, onion powder, garlic powder, salt, and black pepper. Cook briefly, stirring to combine and heat through.
- Reduce heat to low. Pour in beaten eggs and sprinkle with cheddar cheese. Cook gently, stirring until eggs are set. Remove from heat.
- Warm tortilla wraps in a dry skillet or microwave until soft and pliable.
- Spoon the chorizo potato egg mixture onto the tortillas and roll into wraps.
- Serve the chorizo potato breakfast wrap with pear slices topped with walnuts and cold milk.
Nutrition
Calories: 896kcal | Carbohydrates: 69g | Protein: 42g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 443mg | Sodium: 691mg | Potassium: 1107mg | Fiber: 9g | Sugar: 23g | Vitamin A: 1582IU | Vitamin C: 40mg | 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
- 6 oz Chorizo sausage ground
- 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 wraps
Pear Slices with Walnuts
- 1 Pear washed and slices
- ¼ cup Walnuts roughly chopped and toasted
Milk
- 16 oz Milk cold
Instructions
- Prep all ingredients as listed.
- Bring a pot of salted water to a boil. Add diced potatoes and cook until tender. Drain well and set aside.
- Heat olive oil in a skillet over medium heat. Add ground chorizo and cook until browned, breaking it up as it cooks.
- Add cooked potatoes, onion powder, garlic powder, salt, and black pepper. Cook briefly, stirring to combine and heat through.
- Reduce heat to low. Pour in beaten eggs and sprinkle with cheddar cheese. Cook gently, stirring until eggs are set. Remove from heat.
- Warm tortilla wraps in a dry skillet or microwave until soft and pliable.
- Spoon the chorizo potato egg mixture onto the tortillas and roll into wraps.
- Serve the chorizo potato breakfast wrap with pear slices topped with walnuts and cold milk.
Nutrition
Calories: 896kcalCarbohydrates: 69gProtein: 42gFat: 51gSaturated Fat: 21gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 443mgSodium: 691mgPotassium: 1107mgFiber: 9gSugar: 23gVitamin A: 1582IUVitamin C: 40mgCalcium: 664mgIron: 5mg
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