Spanish Breakfast Wraps

  • Cook Time
  • Prep Time
  • 8Servings


  • 3 tablespoons unsalted butter
  • 3/4 pound Spanish chorizo, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 14 large eggs, beaten
  • 8 10 - 12 inches flour tortillas
  • 1/2 pound shredded sharp cheddar cheese
  • 1/2 cup chopped cilantro
  • Sour cream, jarred salsa and guacamole for serving


In a large skillet, melt the butter over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the onion and garlic and cook until softened, about 5 minutes.

Stir the eggs into the chorizo and scramble until set, about 5 minutes. Spoon the egg mixture onto the lower third of each tortilla, leaving a 1-inch border on the bottom and sides. Top each with the cheese and cilantro. Roll up the tortillas burrito-style and serve with the toppings.