Spicy Egg Wraps with Pork and Chorizo

This cheerful meaty wrap topped off with fried egg makes a colourful lunch. Recipe commissioned by British Lion Eggs as one of a series, find out more below. 

Love huevos rancheros? Love keema spicy mince? This spicy egg wrap with paprika spiced pork is halfway between the two.

My local butcher, the East London Sausage Company actually sells chunky chorizo flavoured sausages, a couple of which I opened up and added to the meaty mix here. But if you couldn’t get anything similar to those you can add extra slices of ordinary chorizo to the meat instead.

This makes a filling lunch, the protein in eggs keeps you fuller for longer. Certainly I’m less likely to snack in between meals if I’ve had an egg for breakfast or lunch.

And if you’re wondering just how to eat this feast, take a tip from my method featured in my recent spicy rainbow chicken wraps post. You tuck the ends in then roll the bread inside parchment paper twisted in the manner of a Christmas cracker before slicing in half. Make sure the egg yolk is central and it will drip though pleasingly when you open it up.

You could serve this as shown for lunch or a light meal. Alternatively, ditch the wraps and serve the filling on top of some rice or potatoes with salad as a main meal.

Do you have a twist on an egg sandwich? Tell us all about it in the comments below!

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5 from 3 votes

Spicy Egg Wraps with Pork and Chorizo

This cheerful meaty wrap topped off with fried egg makes a colourful lunch ready in under 30 minutes. Alternatively serve as a main course on top of rice or potatoes with salad.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Lunch

Cuisine: Spanish influence

Servings: 4

Author: Sarah Trivuncic

Ingredients

• 2 tbsp rapeseed oil or sunflower or groundnut
• 1 red onion finely sliced
• 2 cloves garlic finely sliced
• 300 g low fat pork mince
• 2 chorizo flavoured pork sausages or replace with 100g extra mince
• 2 heaped tsp ground hot paprika
• 1 heaped tsp ground cumin
• sprinkle of crushed dried chillies
• 100 g frozen peas
• 50 g chorizo cured sausage thinly sliced
• chopped oregano leaves to garnish optional
• chopped red chilli to garnish optional
• 4 large eggs
• 4 tortilla wraps - I used wholemeal ones today
• Several handfuls of washed baby spinach leaves

Instructions

• In a large pan heat 1 tbsp of the oil and fry the chopped red onion and garlic until soft.
• Add the minced meat and raw sausage and continue to cook. At the same time add the spices and turn over the meat until cooked through.
• Meanwhile in another pan heat the remaining oil and fry the four eggs to however you like them.
• Lay tortilla wraps on plates with the baby spinach leaves arranged between them in the centres.
• Top the spinach covered wraps with a couple of spoonfuls of the cooked pork mix and several thin chorizo slices each. Then place a fried egg on top of each one. Scatter with the oregano and red chilli if using.
• To serve burrito style roll, push the filling into a rough rectangle and drap up the tortilla edges along the shorter sides of the rectangle. Hold it together whilst rolling the longer edges over. Wrap inside parchment paper kept secure by twisting the ends and slice in half and eat immediately.
• Roll in parchment paper

If you like these Spicy Egg Wraps with Pork and Chorizo try:

If you like this recipe try also these alternative egg sandwich recipe ideas…

Avocado, Egg, Bacon and Butter Bean in Garlic Mayo (Foodie Quine)

Duck Egg Sandwich with Gruyère and Wilted Spinach (Supper in the Suburbs)

Parmesan Waffle with Ham, Cheese and Egg (Supergolden)

Or my previous recipe for British Lion Eggs, Egg and Bacon Campire Shakshuka on the Barbecue (below)

This spicy egg wraps with chorizo recipe is one of a series commissioned over the course of a year by British Lion Eggs.