Side view of one Chorizo, Rice & Egg Wrap on a white plate.

Chorizo, Rice & Egg Wrap

A hearty combination of chorizo sausage, long grain rice, eggs, cheese and vegetables make this wrap a delicious breakfast option for dining in or to-go.

  • Serving Size
    1 wrap

Ingredients

  • 1 pound chorizo sausage
  • 3 cups green or red peppers
  • 2 cups yellow onions
  • 2 tablespoons garlic
  • ½ cup cilantro
  • 1½ quart long grain brown or white rice
  • 2 tablespoons oil
  • 24 large eggs
  • ½ cup water
  • ½ cup scallions
  • ½ teaspoon salt
  • ½ teaspoon red pepper sauce
  • 2 tablespoons oil

Directions

  • Sauté chorizo in large skillet over medium high heat until lightly browned; add peppers, onions and garlic and continue cooking 3 to 4 minutes or until vegetables are tender. Stir in rice and cook until mixture is hot. Remove from heat and stir in cilantro. Cover and keep warm.

  • In large bowl, beat together eggs, water, scallions, salt and pepper sauce. Pour oil into large skillet or sauté pan and heat over medium-low heat. Pour in egg mixture; cook several minutes to set eggs. Continue cooking, stirring gently, until eggs are scrambled, soft and moist. Sprinkle cheese on top to melt. Remove from heat.