Chorizo, Rice & Egg Wrap
A hearty combination of chorizo sausage, long grain rice, eggs, cheese and vegetables make this wrap a delicious breakfast option for dining in or to-go.
Yield: 12 ServingsStandard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| chorizo sausage | 1 lb. | 1. Saute chorizo in large skillet over medium high heat until lightly browned; add peppers, onions and garlic and continue cooking 3 to 4 minutes or until vegetables are tender. Stir in rice and cook until mixture is hot. Remove from heat and stir in cilantro. Cover and keep warm. |
| green or red peppers, chopped | 3 c. | |
| yellow onions, chopped | 2 c. | |
| garlic, minced | 2 tbsp. | |
| fresh cilantro, minced | 1/2 c. | |
| long grain brown or white rice, cooked | 1 1/2 qt. | |
| eggs | 24 lg. | 2. In large bowl, beat together eggs, water, scallions, salt and pepper sauce. Pour oil into large skillet or sauté pan and heat over medium-low heat. Pour in egg mixture; cook several minutes to set eggs. Continue cooking, stirring gently, until eggs are scrambled, soft and moist. Sprinkle cheese on top to melt. Remove from heat. |
| water | 1/2 c. | |
| scallions, chopped | 1/2 c. | |
| salt | 1/2 tsp. | |
| red pepper sauce | 1/2 tsp. | |
| 3. To Serve: For each serving, spoon one-twelfth of each mixture down center of tortilla. Fold up one end of tortilla to enclose filling, then fold two sides around filling to make a wrap. Serve with salsa. | ||
