Chorizo and Egg White Breakfast Burrito

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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.

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Chorizo and Egg White Breakfast Burrito

242.8 Cals 21.4 Protein 11.3 Carbs 15.4 Fats
Yield: 2 servings
COURSE: Breakfast, Brunch
CUISINE: American


  • 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.


Serving: 1breakfast burrito, Calories: 242.8kcal, Carbohydrates: 11.3g, Protein: 21.4g, Fat: 15.4g, Fiber: 7g

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