YOUR SOLIN GENERATED RECIPE
Loaded Breakfast Burrito with Chorizo
Sautéed spicy turkey chorizo and fluffy scrambled eggs are wrapped in a toasted whole-wheat tortilla with crisp bell peppers.
INGREDIENTS
1.5 oz Turkey chorizo
1 large egg
0.75 cup egg whites
1 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup red onion
0 tsp avocado oil
2 tbsp fresh salsa
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the turkey chorizo, diced red bell peppers, and red onions, cooking until the chorizo is browned and the vegetables are softened.
In a small bowl, whisk together the egg and egg whites with sea salt and black pepper.
Lower the heat to medium and pour the egg mixture into the skillet with the chorizo and vegetables.
Stir gently with a spatula until the eggs are cooked through and fluffy.
Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable.
Spoon the filling into the center of the tortilla, top with fresh salsa, fold in the ends, and roll tightly.