Chorizo Breakfast Burrito Wrap (Printable Version)
# What You'll Need:
→ Protein
01 -
400 g fresh pork chorizo sausage, casings removed and crumbled
→ Vegetables
02 -
350 g russet potatoes, peeled and diced into 1 cm cubes
03 -
1 small red bell pepper, diced
04 -
1 small green bell pepper, diced
05 -
1 small yellow onion, finely chopped
→ Dairy
06 -
5 large eggs
07 -
60 ml whole milk
08 -
30 g unsalted butter
09 -
120 g Colby Jack cheese, shredded
→ Staples & Seasonings
10 -
2 tbsp extra virgin olive oil
11 -
1 tsp kosher salt, divided
12 -
1/2 tsp freshly ground black pepper
→ Wrap
13 -
4 large (30 cm) flour tortillas, burrito style
# Step-by-Step Directions:
01 -
Heat a large nonstick skillet over medium-high heat. Add chorizo and cook for 12 minutes, using a spatula to break into small pieces, until fully cooked and lightly caramelized. Transfer to a plate and set aside.
02 -
Drizzle olive oil into the same skillet and add diced potatoes, red bell pepper, green bell pepper, and onion. Cook, stirring frequently, for 15–20 minutes until potatoes are tender and edges crisp. Season with half the salt and all the pepper. Remove from heat and set mixture aside.
03 -
In a medium bowl, whisk eggs and milk until fully blended and frothy to ensure fluffy scrambled eggs.
04 -
Wipe out skillet, reduce heat to medium-low. Melt butter, then pour in egg mixture. Gently sweep eggs with a spatula until softly set and slightly glossy. Season with remaining salt and remove from heat promptly.
05 -
Stack tortillas between two lightly dampened paper towels and microwave for 30 seconds until warm and pliable.
06 -
Place equal portions of vegetable-potato mixture, chorizo, and scrambled eggs onto the center of each tortilla. Top each with shredded Colby Jack cheese.
07 -
Fold both sides of each tortilla inward, then roll tightly from the bottom up, tucking fillings securely inside.
08 -
Heat a drizzle of olive oil in skillet over medium-high. Place burritos seam side down and cook for 1–2 minutes per side, until golden and slightly crisp.
09 -
Slice each burrito in half and serve hot with salsa or freshly made pico de gallo.
# Helpful Notes:
01 -
For advanced meal prep, assembled burritos can be individually wrapped in foil and refrigerated for up to 3 days or frozen up to 2 months; reheat in the oven or microwave until piping hot.
02 -
To achieve crispier potatoes, dice into small even cubes and avoid overcrowding the skillet.
03 -
Colby Jack offers excellent meltability, but cheddar or Monterey Jack are suitable alternatives.
04 -
Toppings such as avocado, sour cream, or a tangy slaw enhance serving variety.