Chorizo and Egg White Breakfast Burrito

My husband makes the best chorizo and eggs. His trick is adding a little vinegar to the chorizo. It adds a nice zing to the eggs. I lightened his recipe using egg whites and serving it on a low point tortilla. You could also add minced onions and red peppers to the eggs if you wish, but I tried to stick to his original recipe. This is delicious served with hot sauce.

Chorizo is a Spanish pork sausage seasoned with paprika, which gives it it’s distinct taste. If you can’t find chorizo, Portuguese Linguica sausage is similar in taste. A little goes a long way for flavor.

Chorizo and Egg White Breakfast Burrito
Servings: 2 • Serving Size: 1 breakfast burrito • Smart Points: 7
Calories: 242.8 • Fat: 15.4 g • Protein: 21.4 g • Carb: 11.3 g • Fiber: 7.0 g 

  • 2 oz chorizo, skin removed, sliced
  • 1 tbsp red wine vinegar
  • 3 large egg whites
  • 1 large egg
  • salt and pepper
  • 2 high fiber low carb whole wheat wraps (I used La Tortilla Factory)

In a small bowl combine egg whites, egg, salt and pepper and whisk well.

In a medium saute pan, heat on medium heat. Add chorizo and cook about 1 minute on each side until slightly browned. Add vinegar and cook another minute to reduce. Add eggs to the pan and scramble until cooked, stirring often. Serve on a low carb high fiber tortilla such as La Tortilla Factory.