30 minsBatch Meal

Spicy chorizo and corn tortilla wraps

Makes: enough for three meals
Makes: enough for three meals


  • 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


    To do ahead:

  1. Chop chorizo into small chunks and set aside. Peel and dice onion. Remove stems and seeds from red bell pepper and dice.

  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.

  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.

  4. At mealtime:

  5. Chop or shred iceberg lettuce with a knife.

  6. 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.