Ingredients
Salted Honey Iced Latte
- 2 cups Coffee cold
- 1 TBSP Honey
- 1 cup Milk
- Ice cubes
- ¼ tsp Flaky sea salt
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 Tortilla wraps
Grapefruit
- 2 Grapefruit washed and halved
Instructions
- Brew the coffee then refrigerate to cool.
- For the Potatoes: Bring a pot of salted water to boil. Add the potatoes and cook until tender. (Fork easily slides in and out.) Drain well.
- For the Chorizo Potato Wrap: Heat the oil in a non-stick pan over medium heat. Saute the chorizo, breaking it into small pieces until no longer pink.
- Add the potatoes and onion and garlic powder; season with salt and black pepper and saute for about 4 minutes. Add the eggs and cheese into the pan. Move the eggs using circular motion with a spatula or wooden spoon to fluff up and cook. Remove the pan from heat.
- Heat the tortillas in a skillet or microwave until warm and pliable.
- Portion the egg and chorizo mixture in the center of each warm tortilla.
- Fold the sides of the tortillas over the filling, then roll tightly. Place on a serving plate.
- For the Salted Honey Iced Latte: In a small saucepan, hea milk and honey over low flame until the honey is dissolved. Remove from heat and add to the coffee. Pour ice in it. Sprinkle it with sea salt.
- Serve the chorizo potato breakfast burritos with grapefruit and salted honey iced latte.
Nutrition
Calories: 788kcal | Carbohydrates: 77g | Protein: 36g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 430mg | Sodium: 590mg | Potassium: 1287mg | Fiber: 8g | Sugar: 35g | Vitamin A: 4331IU | Vitamin C: 116mg | Calcium: 537mg | Iron: 5mg
Chorizo Potato Breakfast Wrap
Ingredients
Salted Honey Iced Latte
- 2 cups Coffee cold
- 1 TBSP Honey
- 1 cup Milk
- Ice cubes
- ¼ tsp Flaky sea salt
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 Tortilla wraps
Grapefruit
- 2 Grapefruit washed and halved
Instructions
- Brew the coffee then refrigerate to cool.
- For the Potatoes: Bring a pot of salted water to boil. Add the potatoes and cook until tender. (Fork easily slides in and out.) Drain well.
- For the Chorizo Potato Wrap: Heat the oil in a non-stick pan over medium heat. Saute the chorizo, breaking it into small pieces until no longer pink.
- Add the potatoes and onion and garlic powder; season with salt and black pepper and saute for about 4 minutes. Add the eggs and cheese into the pan. Move the eggs using circular motion with a spatula or wooden spoon to fluff up and cook. Remove the pan from heat.
- Heat the tortillas in a skillet or microwave until warm and pliable.
- Portion the egg and chorizo mixture in the center of each warm tortilla.
- Fold the sides of the tortillas over the filling, then roll tightly. Place on a serving plate.
- For the Salted Honey Iced Latte: In a small saucepan, hea milk and honey over low flame until the honey is dissolved. Remove from heat and add to the coffee. Pour ice in it. Sprinkle it with sea salt.
- Serve the chorizo potato breakfast burritos with grapefruit and salted honey iced latte.
Nutrition
Calories: 788kcalCarbohydrates: 77gProtein: 36gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 430mgSodium: 590mgPotassium: 1287mgFiber: 8gSugar: 35gVitamin A: 4331IUVitamin C: 116mgCalcium: 537mgIron: 5mg
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