Chorizo Potato Breakfast Wrap
Servings 2
Calories 831kcal
Ingredients
Chorizo Potato Breakfast Wrap
- 1 cup Potato peeled and diced
- 1 tsp Extra virgin olive oil
- 2 TBSP Yellow onion diced
- 6 oz Chorizo sausage ground
- ½ cup Baby spinach
- 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
Pear Slices with Walnuts
- 1 Pear ripe washed and sliced
- 2 TBSP Walnuts lightly chopped
Milk
- 16 oz Milk cold
Instructions
- Prepare ingredients as listed above.
- Cook Potatoes: Bring a pot of salted water to a boil. Add diced potatoes and cook until tender, about 10 to 12 minutes. Drain and set aside.
- Cook Chorizo and Onion: Heat olive oil in a non-stick skillet over medium heat. Add ground chorizo and diced onion. Cook, breaking up the chorizo, until browned and the onion is soft.
- Combine and Season: Add the spinach, cooked potatoes, onion powder, garlic powder, salt, and black pepper. Stir and sauté until the spinach is wilted.
- Add Eggs and Cheese: Reduce heat to low. Pour in beaten eggs and sprinkle with cheddar cheese. Stir gently until eggs are just set. Remove from heat.
- Warm Tortillas: Heat tortillas in a dry skillet or microwave-safe plate until soft and pliable.
- Assemble Wraps: Spoon the chorizo potato egg mixture into tortillas. Fold in sides and roll tightly. Slice in half if desired.
- Serve: Serve wraps with pear slices topped with walnuts and glasses of cold milk.
Nutrition
Calories: 831kcal | Carbohydrates: 62g | Protein: 40g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 443mg | Sodium: 632mg | Potassium: 1181mg | Fiber: 7g | Sugar: 23g | Vitamin A: 2284IU | Vitamin C: 43mg | Calcium: 632mg | Iron: 5mg