Chorizo Hash Wrap

Breakfast lunch or dinner, these wraps are packed with flavor and protein! This Chorizo Hash Wrap is loaded with all the good stuff: savory ground chorizo and crispy bacon, perfectly charred poblano and red bell peppers for a touch of sweetness, and tender black beans for extra protein. Scrambled eggs tie it all together, and a hefty helping of Bongards® Monterey Jack and Cheddar Shredded Cheese adds a creamy richness. Top it off with a cool and tangy punch from pickled onions and rich sour cream for a flavor fiesta in every bite!



  1. Prepare pickled onions in advance.
  2. In large pan over medium-high heat, sear chorizo and bacon until fully cooked and lightly crispy.  Remove from pan and set aside.
  3. Dice poblano and red bell peppers and saute in same pan over high heat until lightly charred.
  4. Add in black beans and cooked chorizo and bacon.  Toss to mix.  Remove from heat, but cover to keep warm.
  5. In another saute pan over medium heat, add butter and scramble eggs. Keep mixing them to make fluffy and keep from burning.
  6. Butter tortilla and lightly toast on griddle over medium heat.
  7. Top tortilla with chorizo, bacon, and pepper mixture, scrambled eggs, and Bongards® Monterey Jack and Cheddar Shredded Cheese.
  8. Roll up like a burrito and serve with sour cream and pickled onions on the side.

Secondary Recipes

Pickled Onions

  • 1 red onion, peeled and thinly sliced
  • 1/3 C. white vinegar
  • 2/3 C. water
  • 1/2 tsp. coarse kosher salt
  • 1/2 tsp. sugar
  • 2 garlic cloves, smashed
  1. Place garlic and onions in jar, add vinegar.
  2. Fill rest of jar with water.
  3. Add salt and sugar.  Cover and shake to combine.
  4. Let rest in fridge for 30 – 60 minutes before serving. Keep in fridge up to 5-7 days.