Spanish-style breakfast wrap


Makes: 8 servings

Prep: 20 minutes

Cook: 15 minutes

Total: 35 minutes



  • 3 tablespoons unsalted butter
  • 3/4 pound Spanish chorizo, sliced
  • 1 small onion, finely chopped
  • 2 tablespoons La Criolla Ajo Criollo – concentrated garlic
  • 14 large eggs, beaten
  • 1 tablespoon of La Criolla Taco or Fajita seasoning
  • 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



  1. 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.
  2. Stir the eggs with seasoning 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.



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