Another great recipe courtesy of Skinny Taste. I made these this morning for Shane and I. Although I didn't have red wine vinegar on had so I just omitted that step. Also, I used Soy Chorizo (Trader Joe's brand). I found the soy chorizo a lot less greasy but tasted just as good as the regular kind. Note: If you do use the soy kind give you pan a little spray of Pam, since the chorizo isn't greasy your eggs will stick to the pan when you add them without the it.
Chorizo and Egg White Breakfast Burrito
Servings: 2 • Serving Size: 1 breakfast burrito • Points: 5 ww pts
Calories: 242.8 • Fat: 15.4 g • Protein: 21.4 g • Carb: 11.3 g • Fiber: 7.0 g
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
In a small bowl combine egg whites, egg, salt and pepper and whisk well.
In a medium saute pan, heat on medium heat. Add chorizo and cook about 1 minute on each side until slightly browned. Add vinegar and cook another minute to reduce. Add eggs to the pan and scramble until cooked, stirring often. Serve on tortilla, wrap burrito.
Source: Gina's WW recipes (Skinny Taste)
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