Ingredients
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 TBSP Extra-virgin olive oil
- 4 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
Bananas
- 2 Bananas sliced
Orange Juice
- 16 oz Orange juice
Instructions
- For the potatoes: Bring a pot of salted water to a boil. Add in 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 up into smaller 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 motions with a spatula or wooden spoon to fluff up and cook. Remove the pan from the 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.
- Serve the chorizo potato breakfast burritos with sliced banana and orange juice.
Nutrition
Calories: 716kcal | Carbohydrates: 86g | Protein: 30g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 396mg | Sodium: 542mg | Potassium: 1513mg | Fiber: 7g | Sugar: 36g | Vitamin A: 1575IU | Vitamin C: 155mg | Calcium: 350mg | Iron: 5mg
Chorizo Potato Breakfast Wrap
Ingredients
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 TBSP Extra-virgin olive oil
- 4 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
Bananas
- 2 Bananas sliced
Orange Juice
- 16 oz Orange juice
Instructions
- For the potatoes: Bring a pot of salted water to a boil. Add in 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 up into smaller 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 motions with a spatula or wooden spoon to fluff up and cook. Remove the pan from the 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.
- Serve the chorizo potato breakfast burritos with sliced banana and orange juice.
Nutrition
Calories: 716kcalCarbohydrates: 86gProtein: 30gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 396mgSodium: 542mgPotassium: 1513mgFiber: 7gSugar: 36gVitamin A: 1575IUVitamin C: 155mgCalcium: 350mgIron: 5mg
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