📍 Where this dish comes from: Mexico City · Angel of Independence
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 315kcal
Ingredients
- 4 oz Mexican chorizo bulk; sub: breakfast sausage + 1/2 tsp paprika
- 3 large eggs sub: 2 eggs + 2 whites
- 1/4 cup shredded cheddar sub: pepper jack
- 1/4 cup flaxseed meal sub: almond flour, texture differs
- 2 tbsp water sub: unsweetened almond milk
- 1/4 tsp baking powder sub: omit for denser wrap
- 1 pinch salt
- Toppings: diced avocado & tomato about 1/4 cup total; sub: salsa, green onion
Instructions
- Brown chorizo, 2 min: Heat a skillet on medium; cook chorizo, breaking up, until fragrant and nearly cooked through.
- Scramble eggs, 2 min: Push chorizo to one side; add beaten eggs. Gently scramble until just set; fold together with cheese.
- Microwave flax tortillas, 90 sec: Whisk flax meal, water, baking powder, and salt into a thick batter. Split onto two parchment squares; spread into 6-in circles. Microwave each on high 45 sec, peel, flip, zap 15 sec more to firm.
- Assemble + roll: Spoon hot scramble onto tortillas, add avocado & tomato, roll tight, seam-side down.
Nutrition
Serving: 1serving | Calories: 315kcal | Protein: 20g | Fat: 24g
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About This Dish
Wake up to five-minute flavor: spicy chorizo browns while eggs scramble creamy, then the filling rolls up in a nutty microwave flax tortilla that tastes like a warm, soft taco but stays under 4g net carbs.
Health Benefits
- Flaxseed tortillas replace flour tortillas, adding fiber and omega-3s while keeping carbs low.
- Chorizo and eggs provide the protein and fat that make this wrap filling.
Pairs Well With
- Shrimp & Avocado “Esquites” Salad
- Mexican Street-Style Zucchini (Calabacitas a la Elote)