Ingredients
Chorizo Potato Breakfast Wrap
- 6 oz Chorizo sausage ground
- 1 cup Potato peeled and diced
- 1 tsp Extra-virgin olive oil
- 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
Melon Balls
- 2 cups Melon e.g. watermelon, cantaloupe, or honeydew. Balled using a melon baller
Orange Juice
- 16 oz Orange juice cold
Instructions
- Prepare all ingredients as described above.
- Bring a pot of salted water to a boil. Add the diced potato and cook until tender, about 10–12 minutes. Drain and set aside.
- In a non-stick skillet, heat olive oil over medium heat. Add chorizo and cook, breaking it up, until browned and cooked through.
- Stir in cooked potato, onion powder, garlic powder, salt, and black pepper. Sauté for 4 minutes.
- Reduce heat to low, add beaten eggs and cheddar cheese, and cook until the eggs are fully set. Remove from heat.
- Warm tortillas in a dry skillet or microwave until soft and pliable.
- Spoon the chorizo-potato-egg mixture into each tortilla. Fold the sides and roll tightly into wraps. Cover with foil to keep warm.
- Serve wraps with melon balls and cold orange juice.
Nutrition
Calories: 735kcal | Carbohydrates: 72g | Protein: 34g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 416mg | Sodium: 580mg | Potassium: 1495mg | Fiber: 6g | Sugar: 33g | Vitamin A: 9644IU | Vitamin C: 183mg | Calcium: 390mg | Iron: 6mg
Chorizo Potato Breakfast Wrap
Ingredients
Chorizo Potato Breakfast Wrap
- 6 oz Chorizo sausage ground
- 1 cup Potato peeled and diced
- 1 tsp Extra-virgin olive oil
- 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
Melon Balls
- 2 cups Melon e.g. watermelon, cantaloupe, or honeydew. Balled using a melon baller
Orange Juice
- 16 oz Orange juice cold
Instructions
- Prepare all ingredients as described above.
- Bring a pot of salted water to a boil. Add the diced potato and cook until tender, about 10–12 minutes. Drain and set aside.
- In a non-stick skillet, heat olive oil over medium heat. Add chorizo and cook, breaking it up, until browned and cooked through.
- Stir in cooked potato, onion powder, garlic powder, salt, and black pepper. Sauté for 4 minutes.
- Reduce heat to low, add beaten eggs and cheddar cheese, and cook until the eggs are fully set. Remove from heat.
- Warm tortillas in a dry skillet or microwave until soft and pliable.
- Spoon the chorizo-potato-egg mixture into each tortilla. Fold the sides and roll tightly into wraps. Cover with foil to keep warm.
- Serve wraps with melon balls and cold orange juice.
Nutrition
Calories: 735kcalCarbohydrates: 72gProtein: 34gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 416mgSodium: 580mgPotassium: 1495mgFiber: 6gSugar: 33gVitamin A: 9644IUVitamin C: 183mgCalcium: 390mgIron: 6mg
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