Chorizo Breakfast Wrap Recipe

Slice

Peel and thinly slice the yellow onion into half-moons about 1/8–1/4 inch thick.

Heat a medium skillet over medium-low heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter; once the butter melts and begins to foam, add the sliced onions.

Stir to coat the onions, then season with 1/4 teaspoon kosher salt and 1/2 teaspoon granulated sugar. Cook slowly, stirring every 3–5 minutes, adjusting heat if they brown too quickly. Total cooking time: 20–30 minutes until onions are deeply golden and sweet. Remove from heat and set aside.

Heat a separate large skillet over medium heat. Crumble the chorizo into the skillet (if quite lean, add 1 teaspoon neutral oil). Cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes.

Use a slotted spoon to transfer cooked chorizo to a plate lined with paper towels to drain. Reserve drippings in the pan for extra flavor (you can wipe most out if you prefer less grease). Keep warm.

Crack 8 large eggs into a bowl. Add 1/4 cup milk or half-and-half, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk until just combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once melted and foaming, pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then gently push eggs from the edges toward the center with a spatula, forming large soft curds. Continue folding and gently stirring until the eggs are mostly set but still slightly creamy, about 3–4 minutes. Remove from heat (eggs will continue to cook slightly).

Warm the tortillas: heat a dry skillet over medium-high and warm each tortilla for 10–20 seconds per side until pliable, or wrap stacks in foil and warm in a 300°F (150°C) oven for 5–7 minutes.

Assemble each wrap: Lay one warmed tortilla flat. Spoon roughly 1/4 of the scrambled eggs into the center (about 2 eggs worth). Top with about 3 ounces (roughly 1/4 of the cooked chorizo), a generous 1/3 to 1/2 cup shredded cheddar, 2 tablespoons caramelized onions, and 3 tablespoons salsa. Add cilantro if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a sealed wrap. Repeat for remaining tortillas and fillings.

Heat a large skillet or griddle over medium heat and brush lightly with butter or oil (about 2 tablespoons total). Place wraps seam-side down and grill 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted inside. Rotate to get even color.

Transfer to a cutting board, let rest 1 minute, then slice in half on the diagonal. Serve immediately with extra salsa on the side.