Ingredients
- 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
Directions
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To do ahead:
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Step 1
Chop chorizo into small chunks and set aside. Peel and dice onion. Remove stems and seeds from red bell pepper and dice.
In this recipe- 2 ¼ lbs pork chorizo
- 3 yellow onions
- 3 red bell peppers
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Step 2
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.
In this recipe- 2 ¼ lbs pork chorizo
- 3 yellow onions
- 3 red bell peppers
- 4 ½ cups frozen corn
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Step 3
Add 6 tbsp lime juice, the salsa and salt and pepper to taste. Cook, stirring, until liquid is mostly gone, 2 to 3 minutes.
In this recipe- 3 limes
- 3 cups salsa
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At mealtime:
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Step 4
Chop or shred iceberg lettuce with a knife.
In this recipe- 1 ½ iceberg lettuces
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Step 5
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.
In this recipe- 2 ¼ lbs pork chorizo
- 1 ½ iceberg lettuces
- ¾ cup sour cream
- 12 whole grain wrap - 10" sizes
- 1 ½ cups shredded cheddar cheese
To freeze, pack individual portions in freezer-safe containers with as little empty space as possible. Cover tightly and keep frozen up to 2 months. Assemble on the day you plan to eat.