A delicious and easy-to-make breakfast wrap featuring spicy chorizo, scrambled eggs, and creamy avocado.
Heat a skillet over medium heat and cook the chorizo until browned and cooked through.
Break the chorizo into small pieces as it cooks for even browning.
Add the chopped onion to the skillet and sauté until softened and translucent.
Stir frequently to prevent the onion from burning.
In a bowl, whisk the eggs until well combined, then pour them into the skillet with the chorizo and onion.
Cook the eggs on low heat to keep them soft and fluffy.
Warm the tortillas in a skillet or microwave until pliable.
Cover the tortillas with a damp paper towel when microwaving to keep them moist.
Spread sour cream on each tortilla, then add the chorizo and egg mixture.
Distribute the filling evenly among the tortillas for consistent wraps.
Top with shredded cheese and sliced avocado, then roll up the tortillas to form wraps.
Secure the wraps with toothpicks if needed to keep them closed.
Serve the wraps warm with additional sour cream or hot sauce on the side.
Garnish with fresh cilantro for added flavor and presentation.
