Chorizo Breakfast Burrito

Directions

Prepare the chorizo filling:

1. Heat half a tablespoon of avocado oil in a large skillet on your stovetop over medium-high heat.

2. Once hot, add the sliced peppers and onions. Saute for 5 minutes, until they begin to soften. Add the chorizo and use a spatula or spoon to break up the meat to encourage it to brown. Stir occasionally.
3. Once the meat starts to brown, add the shredded potato and mix together. Add ¼-½ cup water to the pan, cover it with a lid, and reduce the heat to medium. Cook for a few minutes, until the pork is fully done and the potato is soft. Set mixture aside.

Prepare the eggs:

1. Whisk the eggs in a bowl.

2. Heat a large skillet on your stovetop over medium heat. Add 1 Tbsp avocado oil to the pan, swirl to coat the bottom of the pan, and quickly pour in the whisked eggs.

3. As the eggs start to cook, use a spatula to push the egg from the outside of the pan into the center. Continue to do this until you have fluffy scrambled eggs, then remove the pan from the heat.

Prepare the salsa & guacamole:

1. Cube the flesh of one avocado. Gently toss it in a bowl with the tomatoes, radishes, red onion, and ¼ cup cilantro, plus the juice of one lime. Season with salt and pepper to taste.

2. Mash the other avocado in a bowl and mix in the remaining lime juice and ¼ cup chopped cilantro. Season with salt to taste.

Assemble the burritos:

1. Warm your tortilla in the microwave for 15-20 seconds.

2. Spread a spoonful of Primal Kitchen Chipotle Lime Mayo and a dollop of guacamole down in the center of the wrap. Add ¼ of the pork mixture and eggs, and a spoonful of salsa. You can also add cheese if you’d like.
3. Wrap up the burrito by bringing the flap of the tortilla closest to you over the filling and tucking it underneath the filling, then bringing the flaps on the left and right side towards the center of the burrito. Begin to roll the burrito away from you, tucking the side flaps in as you go, until you have a cylinder-shaped burrito. Repeat with the remaining tortillas.
4. Optional step to seal/grill burritos: Heat a pan over medium-high heat and spray with avocado oil. Once the oil is very hot, place the burrito onto the pan, making sure the side with the burrito flap is facing down onto the pan. Brown the burrito on all sides in the pan, and set aside. Repeat with the remaining burritos.

5. Cut the burritos in half and serve with extra chipotle lime mayo or avocado lime dipping sauce, remaining salsa, and your favorite fruit (optional).