Chorizo Sausage and Scrambled Egg Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chorizo Sausage and Scrambled Egg Wrap

YOUR SOLIN GENERATED RECIPE

Chorizo Sausage and Scrambled Egg Wrap

Lean chicken chorizo and fluffy egg whites scrambled with fresh spinach, served inside a toasted low-carb wrap for a savory and satisfying start to your day.

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NUTRITION

1,433kcal
Protein
175.1g
Fat
69.8g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

13 oz lean chicken chorizo sausage

2.5 cup liquid egg whites

1 medium low-carb flour tortilla

1 tsp avocado oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 2

    Add the lean chicken chorizo sausage, breaking it into small crumbles with a wooden spoon as it browns.

  • 3

    Once the chorizo is fully cooked and slightly crispy, pour the liquid egg whites into the skillet.

  • 4

    Season with the sea salt and black pepper, then gently fold the eggs into the sausage until they are set and fluffy.

  • 5

    Stir in the fresh baby spinach and cook for 30 seconds until the leaves are just wilted.

  • 6

    Warm the low-carb flour tortilla in a dry pan or microwave for 15 seconds until pliable.

  • 7

    Transfer the high-protein egg and chorizo mixture to the center of the tortilla, fold in the sides, and roll it up tightly to serve.

Chorizo Sausage and Scrambled Egg Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chorizo Sausage and Scrambled Egg Wrap

YOUR SOLIN GENERATED RECIPE

Chorizo Sausage and Scrambled Egg Wrap

Lean chicken chorizo and fluffy egg whites scrambled with fresh spinach, served inside a toasted low-carb wrap for a savory and satisfying start to your day.

NUTRITION

1,433kcal
Protein
175.1g
Fat
69.8g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

13 oz lean chicken chorizo sausage

2.5 cup liquid egg whites

1 medium low-carb flour tortilla

1 tsp avocado oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 2

    Add the lean chicken chorizo sausage, breaking it into small crumbles with a wooden spoon as it browns.

  • 3

    Once the chorizo is fully cooked and slightly crispy, pour the liquid egg whites into the skillet.

  • 4

    Season with the sea salt and black pepper, then gently fold the eggs into the sausage until they are set and fluffy.

  • 5

    Stir in the fresh baby spinach and cook for 30 seconds until the leaves are just wilted.

  • 6

    Warm the low-carb flour tortilla in a dry pan or microwave for 15 seconds until pliable.

  • 7

    Transfer the high-protein egg and chorizo mixture to the center of the tortilla, fold in the sides, and roll it up tightly to serve.