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Southwestern Chicken Chorizo Wraps (04.03.13)

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Posted at 11:16 AM, Apr 03, 2013
and last updated 2013-04-03 16:13:59-04

by Jennifer Burns, Jamba Juice

  • 1 teaspoon olive oil
  • 1 onion, diced, divided
  • 1/2 pound chicken chorizo (remove from casings)
  • 12 eggs, whites only
  • 3 teaspoons 2% or skim milk
  • 1 cup corn
  • 1 can black beans, rinsed
  • 1/8 teaspoon cumin
  • 1/2 cup cheddar cheese, shredded
  • 2 tomatoes, diced
  • 1 lime, juiced
  • 1/4 cup cilantro, chopped
  • 6 small whole wheat tortillas, heated
  • 1/2 cup low-fat sour cream (optional)
  • Salt and Pepper, to taste

In a large skillet, heat the oil up to medium-high heat. Add half of the onion and chorizo to the pan, sauté for 5-6 minutes or until the chorizo is cooked through. In a large bowl, mix the egg whites, milk, salt and pepper. Add to the pan; continue stirring and cook for 3-4 minutes. Stir in the corn, beans, cumin and cheese. Cook for another 3-4 minutes.

In a large bowl, add the remaining onion, tomatoes, lime juice, cilantro, salt and pepper. Fill some of the chorizo and egg mixture in each tortilla. Serve with the pico de gallo/salsa and sour cream, if using.