Mexican Breakfast Burrito
Prep: 15 mins
Cook: 10 mins
Servings: 4
Start the day energised with a warm and delicious breakfast burrito.
Ingredients
- 4 x Helga’s Soft White Wraps
- 2 x chorizo (250g)
- 8 eggs
- 80g tasty cheese, finely grated
- 1 tbsp oil
- 3 green onions, finely chopped
- 200g baby spinach leaves
- 30g butter
- 2 tsp chipotle in adobo sauce or any hot sauce sparingly
Method
- Cut chorizo in half lengthways. Cut each half into long 2cm thick wedges. Heat a large non-stick frying pan over a medium heat. Cook chorizo until lightly golden. Drain on paper towel.
- Add oil to same pan. Add onion. Cook whilst stirring for 1 minute. Stir in spinach until just wilted. Transfer to a bowl.
- Season eggs and whisk lightly. Add butter to same hot pan. Add egg mixture. Cook, stirring constantly with a spatula until just scrambled. Transfer to a bowl. Wipe out pan with paper towel.
- Warm tortillas in the microwave for 15 seconds. Spread cheese evenly over centre of tortilla leaving a 4cm gap at one end. Top evenly with scrambled egg then chorizo wedges and spinach mixture. Tuck in one end then roll up firmly.
- Heat same lightly greased pan over a medium heat. Cook burritos seam side down first to seal until lightly golden all over, about 3-4 minutes. Serve hot
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