If healthy, savoury breakfasts are your jam, you need to try these Chorizo Breakfast Wraps! Encased inside a toasted, folded soft tortilla we will add four layers of flavour. Quick marinated cherry tomatoes, a coriander avocado mash, soft scrambled egg and a little fried chorizo for a smokey, meaty bite. Yes please!
If you have young children or a fussy eater and are wondering how to adapt this recipe for your family, see here >
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The Stars of my Chorizo Breakfast Wraps
We want to keep these breakfast wraps on the healthier side, so we are going to use a conservative amount of chorizo. Go for a pack of diced chorizo, 130-150 grams. This only needs frying briefly, just 3-4 minutes over a medium-high heat. A lot of fat will come out, so remove the chorizo from the pan with a slotted spoon when done and transfer to some paper towel.
The Tortilla Wraps
Go for a pack or large soft flour tortilla’s for these Chorizo Breakfast Wraps, you’ll fit more filling in.
The Marinated Tomatoes
The first step of this Chorizo Breakfast Wrap recipe is to make the marinated cherry tomatoes. Then you can set it aside to marinate while you carry on with all the other steps. You can do it the night before if you have time.
Once you’ve chopped the tomatoes, you’ll marinate them in lime juice, a little chopped coriander, salt and pepper. When you come to add the tomatoes to the wraps, hold the spoon against the side of the bowl each time you take some to allow the liquid to drain away.
The Avocado Mash
Again, we are going to add lime juice and a little coriander once the avocados are mashed. Add a little sea salt as well. You won’t want to make this the night before as the avocado will gradually go brown.
The Scrambled Egg
If you are used to making scrambled egg, whip it up like you usually do. Otherwise, I have included instructions in the recipe for you to follow.
Making my Chorizo Breakfast Wraps
Watch me make my Chorizo Breakfast Wraps step-by-step here, before or as you cook or jump straight down to the recipe.
Kids Cook Too
The kids will love helping you make these Chorizo Breakfast Wraps at the weekend or during school holidays. Younger children can help to make the avocado mash and prep the scrambled eggs. They’ll really enjoy assembling their wrap too!
Feed a Crowd
If you are having guests staying with you, this is a great breakfast to serve up. You can easily scale the recipe to feed more mouths.
Storing My Chorizo Breakfast Wraps
You can store marinated tomato leftovers in an air-tight container or resealable food bag in the fridge for up to a couple of days. The avocado mash will gradually turn brown, so you probably wouldn’t want to keep leftovers of that. Scrambled egg is best eaten fresh, but leftovers can be kept for 24 hours, just reheat all the way through in the microwave before serving.
For more on safe food storage and reheating read here >
My Chorizo Breakfast Wraps are nut-free. You can make them gluten free by using gluten-free or corn wraps. They can also be made diary-free if you don’t add cow’s milk to the scrambled egg.
Adapting My Chorizo Breakfast Wraps For Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak these Chorizo Breakfast Wraps for sharing with a weaning baby, toddler or a fussy eater, which will help make it easier to eat together as a family.
Keeping Young Children & Picky Eaters Happy
Fussy eaters often don’t like avocado or tomatoes. Young children may not like the flavour of fresh, uncooked coriander either. But that’s fine, we have options for how you can serve theirs. You could just make theirs a scrambled egg and chorizo wrap, rolling it instead of folding it. If they like tomatoes and avocado but you’re unsure about the coriander, leave some tomatoes and avocado mash plain for their wrap.
See more from me on fussy eaters here >
Making My Chorizo Breakfast Wraps Suitable for Baby Weaning
The best way to serve these to little ones is de-constructed. You’ll need to leave out the chorizo if they are under 12 months old. Slice their tortilla into ½ inch strips. Their scrambled egg can be served as is (as long as they aren’t allergic), just don’t add in any salt. Serve their tomatoes and avocado according to their age & stage, as below:
Avocado is slippery and will be hard for little one to grip. The best thing to do is to cut the avocado into strips and roll it in some desiccated coconut or hemp seeds before serving. Use a large tomato and slice it into wedges, no more than ½ inch thick.
Dice their avocado into small, bite-size pieces, no more than 1cm in size. Alternatively mash the avocado and help them load it onto a spoon. Quarter small cherry tomatoes or cut into eights if they are on the large side.
12 month +
Offer diced, bite-size pieces of avocado. Again, quarter small cherry tomatoes or cut into eights if big.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, read here >
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CHORIZO BREAKFAST WRAPS
THE MARINATED TOMATOES
- 200 g cherry tomatoes chopped
- 1 teaspoon lime juice
- ½ tablespoon fresh coriander finely chopped
- Salt & black pepper to taste
THE AVOCADO MASH
- 2 ripe avocados
- 2 teaspoons lime juice
- ½ tablespoon coriander finely chopped
- A little sea salt
- 1 teaspoon olive oil
- 130 g diced chorizo
THE SCRAMBLED EGG
- 4 large eggs
- 2 tablespoons milk
- Generous knob of butter
- Salt & pepper to taste
THE MARINATED TOMATOES
- Prepare these first, so they have time to marinate. Combine all the ingredients in a bowl and toss well. Set aside.
THE AVOCADO MASH
- Mash the avocado flesh with the back of a fork on a chopping board. Transfer to a bowl and add the lime juice, coriander and the sea salt. Mix together well.
- Heat the oil in a small frying pan, over a medium-high heat. Add the chorizo and fry for 3-4 minutes, stirring often, just until it starts to crisp. Remove from the pan with a slotted spoon and set aside on paper towel.
THE SCRAMBLED EGG
- Combine the eggs, milk and a little salt & pepper in a bowl. Hand beat using a mini wire hand whisk or fork. Over a medium-low heat, add the knob of butter to a large frying pan. When it’s melted use a silicone brush to coat the bottom of the pan with it. Add the egg mixture. After a few seconds, start to stir the egg. Continue to stir most of the time until it’s scrambled, being careful not over cook, it should still be glossy when done.
- Starting at the middle of the tortilla slice down vertically once to the edge. Then spoon on the avocado into the bottom right hand corner and using the back of the spoon smooth it all over that quarter, leaving a little gap all the way round. Then in the quarter above that, lay on your marinated tomatoes, allowing the liquid to drain from each spoonful. Again leave a little gap all round. Then move to the quarter to the left of that and add on your chorizo. Then on the quarter underneath that add on the scrambled eggs, leaving a little gap all round. Next, fold up the quarters anti-clockwise from the avocado side round to the scrambled egg quarter (watch the video in the above blog post for how-to).
- Then, you can wipe round the frying pan you cooked your eggs in or use another pan to toast the wraps. Heat the pan over a medium heat for 1-2 minutes. Add in your 4 tortillas next to each other to form a circle. Cook for 45 seconds - 1 minute, until golden brown on each side.