Egg & Chorizo Wraps

Ingreadient:

• 12 ounces fresh chorizo
• 6 large eggs
• 2 tablespoons 2% milk
• 1 cup shredded cheddar cheese
• 6 flour tortillas (8 inches), warmed
• Optional toppings: Thinly sliced green onions, minced fresh cilantro and salsa

Direction

1. Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan.
2. In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.