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Breakfast Burrito

I first came across the idea of a Breakfast Burrito whilst working as a chef in New York city. I must admit that at first I was pretty sceptical but the flavour combinations work really well and it defiantly locks hunger away till lunchtime!

For this recipe we use lots of chorizo and for a mellow smoky kick some of our Gran Luchito Chipotle Ketchup

Best served with a strong black coffee and orange juice. Enjoy!

  • Prep time

    10 mins

  • Cook time

    10 mins

  • Total time

    20 mins

  • Ideal for


  • Make it


  • Serves


How to make it

  1. Gently heat a frying pan with a little olive oil, add some sliced spring onion and finely chopped chorizo (casing removed).
  2. Scramble the eggs with the butter. Season once cooked.
  3. Make a quick guacamole by mashing up a ripe avocado with some finely chopped tomato, .
  4. Warm the tortillas in the oven until nicely pliable.
  5. Assemble with a dollop of Gran Luchito Chipotle Ketchup on each tortilla (spread out). Add the other ingredients, wrap it up and serve.


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