Breakfast Wrap Meal Prep | 5 High Protein Wraps in 20 Minutes

By Chef Jack Ovens · 20 min

Ingredients

Instructions

1. Heat a large pan over medium heat. Add the diced chorizo and cook 4 to 5 minutes, stirring now and then, until crisp and its fat has rendered.
2. Move the chorizo to a bowl, leaving the fat in the pan. Add the spinach and cook about 2 minutes until wilted, then set aside.
3. Pour the beaten eggs into the pan with the chorizo fat, season lightly with salt and pepper, and gently fold and stir for about 2 to 3 minutes until just set but still soft.
4. Take the pan off the heat; the eggs will keep cooking from residual heat.
5. Lay out the tortillas. Divide the scrambled eggs among them, then top with the chorizo and cheese.
6. Fold in the sides and roll tightly. Toast each wrap in a dry pan over medium heat for 1 to 2 minutes per side, until golden and sealed.
7. Let the wraps cool before wrapping each one individually in foil or parchment.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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EggCheeseSpinachCheddar cheeseTortillaChorizo