Chorizo, Rice & Egg Wrap

Chorizo, Rice & Egg Wrap
 

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Yield : 12 servings.

Ingredients & Directions

1 lb

3 cups

2 cups

2 tbsp

½ cup

1 ½ qt.

24 large

½ cup

½ cup

½ tsp

½ tsp

Chorizo sausage

Green or red peppers, chopped

Yellow onions, chopped

Garlic, minced

Fresh cilantro, minced

Long grain brown or white rice, cooked

Eggs

Water

Scallions, chopped

Salt

Red pepper sauce

Method

Sauté 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.

In large bowl, beat together eggs, water, scallions, salt and red 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.

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..

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• Wheatberry Salad
• Minestrone Soup
• Bacon Bourbon Salmon Sandwich
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• Seafood Stuffed Idaho® Potato
• Crab Meat Stuffing
• Five Cheese Artichoke & Crab Dip
• Café Latte
• Chorizo, Rice & Egg Wrap
• Tortilla Soup with Chicken and Rice