Chorizo Wraps With Veggies (30-Minute Meal)

"Ten years ago, I ordered this dish at a cafe. The ingredients were listed on the blackboard, so it was easy to duplicate it at home. The heat is about right for those who don't want to go overboard. If you want extra heat, add jalapenos, tabasco sauce or chillies to the cooking or the garnishes. This really is a chop-it-up-and-throw-it-together meal. You are busy chopping or stirring most of the time, but it all takes less than 30 minutes from start to finish."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
photo by sassafrasnanc photo by sassafrasnanc
Ready In:


  • 1 12 lbs spanish chorizo sausages, quartered lengthwise and chopped
  • 14 teaspoon spanish smoked paprika (optional)
  • 2 medium onions, peeled and chopped
  • 2 medium bell peppers, chopped (capsicum)
  • 1 -2 medium corn on the cob, cooked, kernels removed and roughly chopped (I add this only when I have corn leftover from the night before)
  • 2 limes, juice of
  • 2 cups taco sauce (I use medium heat)
  • 1 cup sour cream (or more)
  • 1 12 cups lettuce, shredded (or more)
  • 2 cups colby cheese, shredded (or any cheese you prefer)
  • 12 cup kalamata olive, pitted and chopped roughly (optional)
  • 10 flour tortillas


  • Heat a large frying pan and add chopped chorizos (don't add any oil). Saute for 5-10 minutes, until sausages pieces are done.
  • You can chop the veggies while the chorizo is cooking.
  • Remove chorizos and set aside, and drain off all but one tablespoon of the oil that has cooked out of the chorizos.
  • Reheat the oil and add smoked paprika (if using it) and stir well.
  • Add chopped onions and bell peppers and saute for 5 minutes, until softened.
  • Add chopped corn kernels and saute for 2 minutes.
  • Add lime juice and 1/4 cup of the taco sauce and cook for 2 minutes. You want the lime juice to mostly evaporate.
  • Add cooked chorizos and let everything heat through for another 2 minutes.
  • While the mixture heats, heat the tortillas according to package directions. I usually zap the whole pack in the microwave for about 1 minute. Be sure to remove the silica gel sachet from the pack before heating.
  • Along the way, get the garnishes ready. These are the remaining taco sauce, sour cream, cheese, lettuce, olives (if used) and any other garnishes you like.
  • Let everyone assemble their own servings. I usually smear some sour cream on a tortilla, then top with the chorizo mixture and all the garnishes, and fold. Be prepared for some fallout and very messy hands.

Questions & Replies

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  1. Katanashrp
    Yum! I used hot taco sauce and queso fresco. It was delish! Thank you.
  2. I'mPat
    I scaled this back to 1 serve but was full after eating half of the mix in a wholegrain tortilla (the DS polished of the rest of chorizo and veg mix) and I enjoyed so much just the right amount of spice that I like. Thank you Leggy Peggy for a great lunch, made for Make My Recipe - Edition 17.
  3. sassafrasnanc
    This was right up my alley! Loved it! Spicy and yummy and yet fresh tasting! hmmmmm. GREAT wrap to take to work or on a picnic. I was not aware that there are different types of Chorizo and I think I used the wrong one for this recipe. This was like the inside of a sausage but it was still delicious and especiallly my 10 year old son adored it! Thanks so much!! Made during ZWT4 while travelling the world with the Babes.
  4. anme7039
    This made an awesome lunch today for me. I scaled this WAY down for one. And kinda altered the ingredients, like using frozen cooked corn, chedder cheese, and threw in some moz. too. This was more of a wrap then a quesasilla it seems as described in the recipe, but I grilled mine once it was assembled. This would be good grilled or just eaten as is. Very good mixture of ingredients!


<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at or my food blog at</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
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