Cook & Prep Time: 30 minutes

Calories: 300-400



  • 1 wrap
  • 25g chorizo, roughly chopped
  • 2 eggs, scrambled
  • 2 spring onions, sliced
  • Grated cheese - cheddar or mozzarella works good.
  • 25g Black beans
  • Spinach
  • Chilli Flakes
  • Salt & Pepper


  • Sriracha Mayonnaise:
  • 1 tbsp mayonnaise
  • 1 tbsp sriracha
  • 1 tsp Greek yoghurt


  • 1 avocado, mashed
  • ½ garlic clove, grated
  • Juice of half a lemon
  • Salt & Pepper

Yoghurt Dip:

  • 2 tbsp Greek yoghurt
  • Parsley, chopped
  • Juice of a lemon


1. Start by preparing all of the dips in advance.
2. On high heat cook the chorizo without any olive oil. There will be enough fat from the chorizo already.
3. Turn the heat down and add in the eggs and spring onion. Keep stirring until the eggs are cooked through.
4. Next start to assemble your wrap. First apply a generous amount of sriracha mayonnaise, cheese, egg mixture, beans, chilli flakes, spinach and a little more extra cheese ontop. Fold the wrap over onto the other half.
5. Pop the wrap onto a pan with some olive oil over a medium heat. Make sure its not too hot as the wrap will burn and the cheese wont melt.
6. Serve when the wrap is light brown on either sides alongside the dips and a sprinkling of chopped parsley on top.