Quicki-Mexi Scrambled Egg Wraps

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Breakfast for Dinner makes a showing with these chorizo & egg burritos.






Quicki Mexi Scrambled Egg Wraps 1


Quicki Mexi Scrambled Egg Wraps 2


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Yield: 6

Quicki-Mexi Scrambled Egg Wraps

Quicki-Mexi Scrambled Egg Wraps

Breakfast for Dinner makes a showing with these chorizo & egg burritos.


  • 1 lb chorizo
  • 10 eggs
  • 1/2 cup milk (substitute coconut or nut milk for paleo)
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 6 tortillas (use a brand such as Siete for a paleo version)
  • 1 1/2 cup shredded Colby-Jack cheese (omit for paleo)
  • 1/2 cup salsa


  1. To begin, dice the chorizo into half inch pieces. In a non-stick skillet, sauté the chorizo until lightly browned.
  2. Meanwhile, break 10 eggs into a bowl. To the eggs, add a half cup of milk and whisk until the eggs are nice and frothy.
  3. Add in a half teaspoon each of salt & pepper.
  4. Scoop the chorizo to a dish that is lined with paper towels. Pour off most of the drippings, leaving a tablespoon in the skillet.
  5. Cook your eggs in the chorizo drippings until just cooked through.
  6. Grab a tortilla and layer on some eggs, chorizo and a little of the shredded cheese in the middle.
  7. Spoon on some of your favorite salsa. Wrap up the goodness.
  8. Enjoy!


Try this with sour cream or guacamole!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 748Total Fat: 50gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 404mgSodium: 1814mgCarbohydrates: 32gFiber: 2gSugar: 1gProtein: 41g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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10 thoughts on “Quicki-Mexi Scrambled Egg Wraps”

      • Thanks, Constance. In looking at the recipe again, I guess I could have figured that out. It’s nice that I just happen to have a pound of chorizo in the making in my fridge. This would be a good way to use it, and I think my husband would be really glad to see me make something with eggs (I tend to avoid them).


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