Fridge Friend recipes
Smoky Chorizo and Onion Breakfast Wraps recipe
A hearty, smoky breakfast wrap filled with crisp chorizo, soft onions and fluffy scrambled eggs, finished with cool Greek yoghurt and fresh lettuce. Quick to make and ideal for a savoury start to the day.
20 min · Easy · Spanish-inspired Jump to method
Ingredients
- 120g Chorizo
- 1 medium Onions
- 2 cloves Garlic
- 4 Eggs
- 15g Margarine
- 2 Wraps
- 80g Greek Yoghurt
- 40g Lettuce
- 1 pinch Salt
| Nutrition | Per serving |
|---|---|
| Calories | 580 kcal |
| Protein | 26 g |
| Carbohydrates | 34 g |
| Fat | 37 g |
| Saturated fat | 13 g |
| Fibre | 3.5 g |
| Sugar | 5 g |
| Sodium | 1080 mg |
Why this works
A filling, savoury breakfast wrap that is high in protein and energy but also relatively high in saturated fat and sodium due to the chorizo and added salt.
High-quality protein. Eggs and Greek yoghurt provide complete protein, which supports satiety and muscle maintenance.
Sodium and saturated fat. Chorizo and the pinch of salt make this a higher-salt choice, while chorizo and margarine contribute notable saturated fat.
Micronutrients from vegetables and eggs. Onion, garlic and lettuce add small amounts of vitamin C, folate and antioxidant compounds, while eggs contribute vitamin B12 and choline.
Method
- Heat a frying pan over a medium heat and cook the chorizo until the fat starts to run and the pieces are lightly crisp.
- Add the onions and cook for 4-5 minutes until softened, then stir in the garlic and cook for 1 minute more.
- Beat the eggs in a bowl, then add them to the pan with the margarine and scramble gently until just set.
- Warm the wraps in a dry pan or microwave so they are pliable.
- Mix the Greek yoghurt with a pinch of salt if desired, then spread it over each wrap.
- Top with lettuce, spoon over the chorizo and egg mixture, then roll up and serve immediately.
Prefer the classic version? Peri Peri Chicken and Pepper Egg Wraps
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