Spicy chorizo and corn tortilla wraps
- 2 ¼ lbs pork chorizo
- 3 yellow onions
- 3 red bell peppers
- 4 ½ cups frozen corn
- 3 limes
- 3 cups salsa
- 1 ½ iceberg lettuces
- ¾ cup sour cream
- 12 whole grain wrap - 10" sizes
- 1 ½ cups shredded cheddar cheese
Chop chorizo into small chunks and set aside. Peel and dice onion. Remove stems and seeds from red bell pepper and dice.
In a large skillet over medium-high heat, saute chorizo until it begins to brown, about 5 minutes. Add onion and red bell pepper and cook 5 minutes more, then add corn and cook 2 more minutes, stirring often.
Add 6 tbsp lime juice, the salsa and salt and pepper to taste. Cook, stirring, until liquid is mostly gone, 2 to 3 minutes.
Chop or shred iceberg lettuce with a knife.
To construct wraps, spread 3 tbsp sour cream on each wrap. Divide chorizo mixture evenly among wraps and top each with iceberg lettuce and shredded cheddar. Wrap tightly, tucking ends in.