Australian🍞 Bread & bakery

Smoky Chorizo Egg Breakfast Wraps

Name: Smoky Chorizo Egg Breakfast Wraps
Total time: 20 min
Yield: 5 servings
Cuisine: Australian
Ingredients: 250 g Spanish chorizo; 280 g baby spinach; 10 eggs; 5 large flour tortillas; 100 g cheddar cheese, grated; ~½ tsp salt; ~¼ tsp cracked black pepper; ~1 tbsp spray oil or butter

⏱ 20 min🍽 Serves 5

5 high-protein breakfast wraps with 30g protein each. Spanish chorizo is rendered in a pan to create a smoky oil that cooks spinach and scrambled eggs. Cheese is folded in, then everything is wrapped in flour tortillas. Serve hot or cold, and store in the fridge for up to 4 days or freeze for 2 months.

High-protein

Adapted from a video by Chef Jack Ovens

Breakfast Wrap Meal Prep | 5 High Protein Wraps in 20 Minutes

Watch on YouTube

Ingredients

Spanish chorizo250 g
baby spinach280 g
eggs10
large flour tortillas5
cheddar cheese, gratedsmoked or regular cheddar100 g
salt~½ tspest.
cracked black pepper~¼ tspest.

Steps

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1
Grate the cheddar cheese on the largest side of a box grater to get long, even strands. This prevents the starch coating found in pre-grated cheese, allowing better melting.
2
Slice the chorizo in half lengthwise, quarter it, and then dice into small, even cubes. This shape allows the chorizo to crisp up quickly while rendering out the smoky paprika oil.
3
Crack 10 large eggs into a bowl and whisk with a fork until the whites and yolks combine into a smooth, golden texture with no white streaks.
4
Heat a large pan over medium heat and add the diced chorizo to the cold pan. After 4-5 minutes, the pieces will turn golden and crisp, rendering out smoky paprika oil. Remove the chorizo with a slotted spoon, keeping the rendered fat in the pan.
5
In the same pan over medium-high heat, add the baby spinach. Cover with a lid for about a minute to speed up wilting, then uncover and stir. Season with salt and pepper to taste. Remove the spinach and optionally squeeze out excess moisture.
6
Return the pan to medium-high heat and add a touch of spray oil or butter. Pour in the whisked eggs and let them sit for a few seconds, then gently fold and sweep from the outside in. Remove from heat just before fully set to keep them soft and creamy. Fold in the grated cheese at the very end.
7
Lay out five large flour tortillas. Layer scrambled eggs on each, then scatter crispy chorizo over the eggs, and finish with a handful of spinach. Add additional seasoning if needed.
8
Fold in the sides and roll up each wrap tightly, maintaining tension to keep the filling secure during reheating. Repeat with the remaining tortillas.
9
Optional: Toast each wrap in a dry pan over medium heat for about 1-2 minutes per side until golden and crispy. This seals the wraps and adds a satisfying crunch while keeping the center soft and cheesy.
10
Once cooled, wrap each individually in food-safe paper or foil, or place in airtight containers. Store in the fridge for up to 4 days or freeze for up to 2 months. Allow frozen wraps to thaw overnight in the fridge before reheating.

Smoky Chorizo Egg Breakfast Wraps

Ingredients

Steps

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