Chorizo Wraps With Veggies (30-Minute Meal)

Recipe by Leggy Peggy
READY IN: 26mins


  • 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
    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)


  • 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.