Stuffed and sealed breakfast burritos were a staple starter to the day when I spent a few weeks road-tripping the west coast of America. ‘Sealing’ them in the final step is an absolute game changer! You can make extra, wrap them in tin-foil and place in the fridge for tomorrow (yep, it's the best).
Time to make: 15 minutes
60g chorizo, diced
1/2 yellow onion, diced
2 large tortilla wraps
40g Cheddar cheese, grated
Freshly ground black pepper
1 avocado, cubed
1 large tomato, deseeded and diced
1 garlic, finely diced or minced
1 jalapeño pepper, finely diced
Juice of 1 lime
1/2 tsp salt
Small bunch of coriander, leaves and stalks finely chopped
First make the salsa by combining all the ingredients into a small bowl. Set to one side to let the flavours mingle whilst you prepare the rest.
Fry the chorizo in a frying pan over a medium-high heat until it begins to release its oil, then add the diced onion and sauté until the onion is soft and the chorizo is starting to crisp up. Tip onto a plate, set to one side and return the pan to a low heat with any residue oil still in the pan (this is what we'll cook our eggs in to give them a smokey flavour).
Beat the eggs together with a fork and then pour these into the pan, rotating the pan around so that the eggs cover the base. Gently fold the eggs by pulling them from the outside into the centre with a spatula. Remove from the heat just before they set, season well with salt and pepper.
On a clean surface, lay down each tortilla and assemble your burritos. Start with the scrambled eggs, then top with the chorizo mix, grated cheese and finally the salsa. Season with black pepper and then wrap each tortilla tightly by folding the sides in first followed by the top and bottom so they’re tightly wrapped with no filling leaking out.
Wipe your frying pan with a paper towel to remove any residue and then return the pan to a high heat. Seal the burritos by placing them in the preheated pan, seam-side down. Cook for 20 - 30 seconds on each side until toasted and golden.
24g protein, 36g carbs, 37g fat
Good to know:
For a veggie option, skip the chorizo or swap with 60g mushrooms and fry in 1/2 tbsp butter or olive oil.
Store tightly wrapped in tin-foil in the fridge for up to 3 days. You can also freeze these for up to 3 months.