Eggs & Chorizo Wraps

Total Time

Prep/Total Time: 20 min.


6 servings

Updated: May. 21, 2022
My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy's Eggs.—April Nissen, Yankton, South Dakota
Eggs & Chorizo Wraps Recipe photo by Taste of Home


  • 12 ounces fresh chorizo
  • 6 large eggs
  • 2 tablespoons 2% milk
  • 1 cup shredded cheddar cheese
  • 6 flour tortillas (8 inches), warmed
  • Optional toppings: Thinly sliced green onions, minced fresh cilantro and salsa


  1. Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan.
  2. In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.

How do you know when chorizo is cooked?

As chorizo cooks, the meat turns from red to brown and becomes firmer in texture. If you're unsure if your chorizo is done cooking, use a thermometer—it should be at least 160° F.

How long do chorizo and eggs last?

For best results, eat these chorizo and egg wraps immediately. However, you can refrigerate any leftovers in an airtight container for up to 3 days. (For other questions about keeping leftovers, check out our guide to how long food lasts in the fridge.)

What goes good with chorizo?

Chorizo's smoky flavor pairs well with fruit (like apples, pears or oranges), vegetables (try onions, peppers or potatoes) or other proteins (such as chicken, shrimp, salmon or mussels).
Research contributed by Rashanda Cobbins, Taste of Home Food Editor.

Nutrition Facts

1 wrap: 519 calories, 32g fat (12g saturated fat), 255mg cholesterol, 1121mg sodium, 28g carbohydrate (1g sugars, 2g fiber), 27g protein.