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MHC Recipe

Chorizo and Egg White Wrap

Chorizo and Egg White Wrap
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Servings: 1 (click to scale)

Ingredients

For the Chipotle Yogurt Spread

  • 1/4 cup plain nonfat Greek yogurt
  • 3/4 tsp canned chipotle peppers in adobo sauce finely minced
  • 1 tsp fresh lime juice

For the Chorizo & Potatoes

  • 2 oz raw pork chorizo
  • 1/4 tsp oil
  • 2 Tbsp potatoes diced
  • 1 Tbsp red onion diced
  • 1 Tbsp red bell pepper diced
  • 1 Tbsp green bell pepper diced

For the Wrap

  • 1 ea low-carb wrap (8-inch)
  • 1 slices cheddar cheese
  • 1/2 cup egg white scrambled
  • 2 Tbsp pico de gallo

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Instructions

For the Chipotle Yogurt Spread

  • In a mixing bowl with a whisk, combine the Greek yogurt, chipotle peppers, and lime juice. Mix well until fully combined.

For the Chorizo & Potatoes

  • Heat a large skillet or griddle over medium-high heat. Cook the chorizo, breaking it into crumbles, until browned and fully cooked, about 5–7 minutes. Remove from the skillet and set aside.
  • Add the oil to the same skillet. Add the potatoes, onion, and bell peppers. Cook, stirring occasionally, until the potatoes are golden brown and tender, about 10-12 minutes.
  • Return the cooked chorizo to the skillet and stir to combine. Cook for 1–2 more minutes until everything is heated through.

For the Wrap

  • Spread 1 tablespoon of chipotle yogurt spread evenly around the middle of the wrap.
  • Layer the following on top of the chipotle yogurt spread, in this order: 1 slice of cheddar cheese, cut in half, 1/2 cup of scrambled egg whites, 2 oz. of chorizo and potatoes, and 2 tbsp. of Pico de Gallo.
  • Fold over 1/4 of the wrap on the bottom and one side of the tortilla, then roll over the top of the tortilla.

Nutrition

Calories: 251kcal | Carbohydrates: 24g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Sodium: 696mg | Fiber: 13g
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