Dunkin’ Chorizo Wrap (Copycat)
A small, filling breakfast wrap with soft scrambled eggs, spicy halal-friendly chorizo, melted cheddar, and a warm toasted tortilla. Quick to make, budget-friendly, and perfect with coffee for busy mornings.
Ingredients
- 4 small flour tortillas 6–8 inch
- 4 large eggs
- 1 cup beef or chicken chorizo
- ½ cup shredded cheddar cheese
- 2 tablespoons milk
- 1 tablespoon butter or oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional
- Pinch chili flakes
- Spoon of salsa
Instructions
- Cook chorizo in a pan over medium heat, breaking it apart, for 4–5 minutes until crumbly and slightly crispy; set aside (leave the oil in the pan).
- Whisk eggs with milk, salt, and pepper in a bowl.
- Add butter/oil to the same pan if needed; pour in eggs and cook on low, stirring gently until soft and just set.
- Warm tortillas briefly in a dry pan or microwave to make them pliable.
- On each tortilla, add scrambled eggs, chorizo, and cheddar (plus optional salsa or chili flakes).
- Fold bottom up, tuck in sides, and roll tightly.
- Toast wraps seam-side down in a dry pan for 1–2 minutes per side until golden and cheese melts.
Notes
Do not overcook the eggs; keep them soft and creamy.
Toasting the wrap is key for the café-style finish.
Use good quality cheddar for best melt and flavor.
Avoid overfilling so the wrap folds neatly.
Make ahead: store cooked eggs and chorizo up to 2 days; assemble and toast when needed.
Freezer-friendly: wrap in foil and reheat in a pan or air fryer.