Chorizo and Egg White Wrap
- 60 gramss chorizo (skin removed, sliced)
- 1 tablespoon red wine vinegar
- 100mls Puregg liquid egg whites
- 2 wraps
- In a small bowl combine egg whites, egg, salt and pepper and whisk well.
- In a medium saute pan, heat on medium heat.
- Add chorizo and cook about 1 minute on each side until slightly browned.
- Add vinegar and cook another minute to reduce.
- Add eggs to the pan and scramble until cooked, stirring often.
- Serve on a low carb high fiber tortilla