Quicki-Mexi Scrambled Egg Wraps
Servings: 6
Ingredients
- 1 lb chorizo chicken, turkey or beef
- 10 eggs
- ½ c milk substitute coconut or nut milk for paleo
- ½ teaspoon pepper
- ½ teaspoon salt
- 6 tortillas use a brand such as Siete for a paleo version
- 1 ½ c shredded Colby-Jack cheese omit for paleo
- ½ c salsa
Instructions
- To begin, dice the chorizo into half inch pieces. In a non-stick skillet, sauté the chorizo until lightly browned.
- 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.
- Add in a half teaspoon each of salt & pepper.
- Scoop the chorizo to a dish that is lined with paper towels. Pour off most of the drippings, leaving a tablespoon in the skillet. If your chorizo was very lean, add butter or ghee as needed.
- Cook your eggs in the chorizo drippings until just cooked through.
- Grab a tortilla and layer on some eggs, chorizo, and a little of the shredded cheese in the middle.
- Spoon on some of your favorite salsa. Wrap up the goodness.
- Enjoy!
Notes
Try this with sour cream or guacamole!
See This Recipe:
https://cosmopolitancornbread.com/scrambled-egg-wraps/Equipment Used
Nutrition
Serving: 1c | Calories: 748kcal | Carbohydrates: 32g | Protein: 41g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 26g | Cholesterol: 404mg | Sodium: 1814mg | Fiber: 2g | Sugar: 1g
