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.

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Chorizo and Egg White Breakfast Burrito


  • 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)


  1. In a small bowl combine egg whites, egg, salt and pepper and whisk well.
  2. In a medium saute pan, heat on medium heat.
  3. Add chorizo and cook about 1 minute on each side until slightly browned.
  4. Add vinegar and cook another minute to reduce.
  5. Add eggs to the pan and scramble until cooked, stirring often.
  6. Serve on a low carb high fiber tortilla such as La Tortilla Factory.

Nutrition Information

Yield: 2 servings , Serving Size: 1 breakfast burrito

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +:
  • Calories: 242.8 calories
  • Total Fat: 15.4g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 11.3g
  • Fiber: 7g
  • Sugar: g
  • Protein: 21.4g
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