Ingredients
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 TBSP Extra-virgin olive oil
- 8 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
Fruit
- 2 cups Melon cubed (your choice cantaloupe, honeydew, or watermelon)
Orange Juice
- 16 oz Orange juice
Instructions
- 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.
- 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 the 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.
- Pour orange juice into glasses.
- Serve the chorizo potato breakfast burritos with melon and orange juice.
Nutrition
Calories: 825kcal | Carbohydrates: 72g | Protein: 36g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 436mg | Sodium: 580mg | Potassium: 1495mg | Fiber: 6g | Sugar: 33g | Vitamin A: 9787IU | Vitamin C: 188mg | Calcium: 396mg | Iron: 6mg
Chorizo Potato Breakfast Wrap
Ingredients
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 TBSP Extra-virgin olive oil
- 8 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
Fruit
- 2 cups Melon cubed (your choice cantaloupe, honeydew, or watermelon)
Orange Juice
- 16 oz Orange juice
Instructions
- 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.
- 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 the 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.
- Pour orange juice into glasses.
- Serve the chorizo potato breakfast burritos with melon and orange juice.
Nutrition
Calories: 825kcalCarbohydrates: 72gProtein: 36gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 436mgSodium: 580mgPotassium: 1495mgFiber: 6gSugar: 33gVitamin A: 9787IUVitamin C: 188mgCalcium: 396mgIron: 6mg
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