Chorizo Breakfast Wrap

I woke up super early to make these yummy breakfast wraps. I wanted something different and since I made Spanish Paella last time, I wanted to use chorizo again in my next dish. My Chorizo Breakfast Wrap is simple and delicious. It will definitely tide you through the morning until lunch time.

Chorizo Breakfast Wrap

September 4, 2017

Servings: 3

Difficulty: Easy

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By: Monica Wong

Ingredients

• 1 Chorizo sausage chopped, with casing removed
• 1 cup corn cooked
• 4 eggs
• 2/3 cups diced onions, white
• 1 cup diced Cremini mushrooms
• 2 ounces black olives
• 3 flatbreads or tortilla wraps
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon rosemary
• 1 cup cheddar cheese
• salt and pepper

Directions

• Step 1 In a non-stick pan, heat olive oil over medium heat and add chorizo, breaking it up into tiny bits
• Step 2 Add corn, onions, mushrooms, olives, garlic powder, paprika and rosemary. Season liberally with salt and pepper
• Step 3 Spread mixture onto the flatbread and top with cheese

This breakfast wrap is a nice change from my usual oatmeal and eggs combo. It’s filling and packed with tons of flavour. Hope you like it!