Place a large pan over medium heat. Add the diced chorizo and cook for 4–5 minutes, stirring occasionally, until crisp and the oil has rendered out. Transfer the chorizo to a bowl, leaving the fat in the pan. Add the spinach and cook for 2 minutes or until wilted. Remove from the pan and set it aside.
Scramble The Eggs
Pour the whisked eggs into the hot chorizo oil, then season lightly with salt and pepper. Gently fold and stir until just set but still soft (about 2-3 minutes). Remove from the heat — they’ll continue to cook from residual heat.
Build The Wraps
Lay out the tortillas. Divide the scrambled eggs between them, followed by the chorizo and cheese.
Roll & Seal & Portion
Fold in the sides and roll tightly. Toast each wrap in a dry pan over medium heat for 1–2 minutes per side, until golden and sealed. Allow to cool before wrapping individually in foil or parchment.
Chef's Tips
Let the chorizo properly render for the full 4–5 minutes — that rendered oil is what the eggs get scrambled in, so rushing this step means less crispy chorizo and a blander base for the eggs.Pull the eggs off the heat while they're still slightly wet and just short of fully set, as written — they'll keep cooking from residual heat, so waiting until they look "done" in the pan means overcooked, rubbery eggs by the time they're in the wrap.Toast the wraps seam-side down first — this is what actually seals the roll shut before you flip it to crisp the other side.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, wrapped individually in foil or parchment.To reheat, remove the foil first, then microwave for 60–90 seconds, or toast in a dry pan until heated through. Thaw frozen portions in the fridge overnight before reheating.