Chorizo Wraps With Veggies 30 Minute Meal Recipes

EGGS & CHORIZO WRAPS

Eggs & Chorizo Wraps image

My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy's Eggs.-April Nissen, Yankton, South Dakota

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

12 ounces fresh chorizo
6 large eggs
2 tablespoons 2% milk
1 cup shredded cheddar cheese
6 flour tortillas (8 inches), warmed
Optional toppings: Thinly sliced green onions, minced fresh cilantro and salsa

Steps:

Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan., In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 519 calories, Fat 32g fat (12g saturated fat), Cholesterol 255mg cholesterol, Sodium 1121mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.

CHORIZO WRAPS WITH VEGGIES (30-MINUTE MEAL)

Chorizo Wraps With Veggies (30-Minute Meal) image

Ten years ago, I ordered this dish at a cafe. The ingredients were listed on the blackboard, so it was easy to duplicate it at home. The heat is about right for those who don't want to go overboard. If you want extra heat, add jalapenos, tabasco sauce or chillies to the cooking or the garnishes. This really is a chop-it-up-and-throw-it-together meal. You are busy chopping or stirring most of the time, but it all takes less than 30 minutes from start to finish.

Provided by Leggy Peggy

Categories One Dish Meal

Time 26m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs spanish chorizo sausages, quartered lengthwise and chopped
1/4 teaspoon spanish smoked paprika (optional)
2 medium onions, peeled and chopped
2 medium bell peppers, chopped (capsicum)
1 -2 medium corn on the cob, cooked, kernels removed and roughly chopped (I add this only when I have corn leftover from the night before)
2 limes, juice of
2 cups taco sauce (I use medium heat)
1 cup sour cream (or more)
1 1/2 cups lettuce, shredded (or more)
2 cups colby cheese, shredded (or any cheese you prefer)
1/2 cup kalamata olive, pitted and chopped roughly (optional)
10 flour tortillas

Steps:

Heat a large frying pan and add chopped chorizos (don't add any oil). Saute for 5-10 minutes, until sausages pieces are done.
You can chop the veggies while the chorizo is cooking.
Remove chorizos and set aside, and drain off all but one tablespoon of the oil that has cooked out of the chorizos.
Reheat the oil and add smoked paprika (if using it) and stir well.
Add chopped onions and bell peppers and saute for 5 minutes, until softened.
Add chopped corn kernels and saute for 2 minutes.
Add lime juice and 1/4 cup of the taco sauce and cook for 2 minutes. You want the lime juice to mostly evaporate.
Add cooked chorizos and let everything heat through for another 2 minutes.
While the mixture heats, heat the tortillas according to package directions. I usually zap the whole pack in the microwave for about 1 minute. Be sure to remove the silica gel sachet from the pack before heating.
Along the way, get the garnishes ready. These are the remaining taco sauce, sour cream, cheese, lettuce, olives (if used) and any other garnishes you like.
Let everyone assemble their own servings. I usually smear some sour cream on a tortilla, then top with the chorizo mixture and all the garnishes, and fold. Be prepared for some fallout and very messy hands.

Nutrition Facts : Calories 1183.2, Fat 80.8, SaturatedFat 35.2, Cholesterol 186.8, Sodium 3215.3, Carbohydrate 62.6, Fiber 4.3, Sugar 13.7, Protein 51.5

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