Chorizo and Egg White Wrap
This wrap showcases colorful, wholesome ingredients, lean proteins, and chef-inspired flavors that let every ingredient shine.
Servings 1 (click to scale)
Calories 251kcal
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
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
