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Eggs & Chorizo Wraps

My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these wraps that our children call Daddy's Eggs.—April Nissen, Yankton, South Dakota
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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


  • 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.

How do you know when chorizo is cooked?

It's tricky to know chorizo doneness, due to it's red color, but it will turn from red to brown and become firmer in texture when cooking. If all else fails, use a thermometer and cook until it reaches 160°.

How long does chorizo and eggs last?

A safe bet is 3 days in the refrigerator. Make sure it's stored in an airtight container and warm prior to serving.

What goes good with chorizo?

The smokey flavor of chorizo goes well with so many things! It pairs well with fruit (like apples, pears or orange), vegetables (like onions, peppers or potatoes) or other proteins (like chicken, shrimp, salmon or mussels) to get dishes a kick in flavor. Get started by trying this soup recipe tonight. Research contributed by Rashanda Cobbins, Taste of Home Food Editor
Nutrition Facts
1 wrap: 519 calories, 32g fat (12g saturated fat), 255mg cholesterol, 1121mg sodium, 28g carbohydrate (1g sugars, 2g fiber), 27g protein.

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