Spicy up a meal using fresh vegetables and herbs are grown year-round is easy. In this post, I share a Spicy Chorizo Salsa Wrap Recipe to Enjoy Year-round.
Spicy Chorizo and Egg Wrap Recipe
This is a very simple recipe that the boys love most any time of the year. I use 1/2 of the pre-packaged chorizo I get at the Mexican Market in Fremont Ohio. This is perfect to divide for my Chorizo and cheese dip recipe. Be sure to take advantage of the print option below because you will want to make this up often.
This recipe was inspired after discovering Chorizo at a grocery store many years ago (2013). Can you believe I had no idea what Chorizo was until that time? My original recipe used salsa on the wrap but not needed when you add fresh ingredients like Spicy Microgreens that can be grown year-round.
Home Grown Toppings
A benefit of having access to a location with a controlled growing environment is being able to harvest from your favorite season. You can enjoy summer year-round when you grow your own produce in a controlled environment. Many of the tomatoes I use for meal planning are from my summer harvest or from produce from the local farmers market. Herbs like cilantro, parsley, rosemary, thyme are favorites that are super easy to grow in my geodesic biodome. The weather may not allow you to grow fresh herbs like cilantro outdoors but in a controlled environment, you can. Enjoy Summer Year-Round with Chorizo Wrap And homemade Salsa featuring herbs you grew in a controlled environment. The list below is a few of the vegetables and herbs I love to grow for this recipe.
- Tomatoes
- Onions
- Chives
- Cilantro
- Peppers
- Arugula
- Spicy Microgreens
The tomatoes in the egg mix really make the difference!
RECIPE HERE
Spicy Chorizo and Egg Wrap Recipe
Ingredients
- 6 eggs
- 1 tablespoon olive oil
- about 1/2 pound or 7 ounces of Chorizo
- 4 spring onions diced
- 1/4 cup cilantro, divided
- 1/3 cup of tomatoes ( or your favorite salsa)
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/2 cup sharp cheddar
- 5 flour tortillas
- Your favorite taco sauce topping if desired but not needed!
Instructions
- Mix sour cream, lime juice, and salt in a bowl and put aside.
- Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in tortilla warmer or aluminum foil and set aside.
- In an non-stick sauté pan add olive oil and bring to medium-high heat Spring Onion for about one minute and add diced chorizo.
- Cook for 5-6 minutes until chorizo is browned.
- Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the skillet pan and cook on low heat, mixing from time to time.
- Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
- Breakfast Taco bar is a few brunch idea for serving this up to special guest.
Notes
This recipe was created using IM USA making cooking and clean up a breeze so that you can get back to your Cinco de Mayo festivities. And make sure to keep your tortillas warm with an IMUSA Tortilla Warmer.
Let’s Connect
Have you used Chorizo before in a meal? I’d love to hear what creative ideas you may have so please comment on my post or connect with me by using the social media links on this post.
Have a Spicy Day,
This post was updated!
