In a medium bowl, whisk together the eggs, sour cream, scallions and pepper.
In a large nonstick skillet over medium-high, toast the tortilla until heated
through, about 1 minute per side.
Transfer to a plate and cover to keep warm.
Reduce the heat to medium and add the oil to skillet. When the oil is hot, add
the chorizo and cook until lightly browned, 1 to 2 minutes.
Transfer the chorizo to a small dish.
Pour the eggs into the skillet. As the egg cooks, use a spatula to lift the edges
to let the uncooked egg run underneath.
When the eggs are completely set, sprinkle with the reserved chorizo, then with
Remove the pan from the heat, cover and let rest several minutes, or until the
cheese is melted.
Uncover the tortilla and spread the salsa over it. Slide the omelet on top.
Roll the tortilla and omelet up together to form a wrap, then cut it in half
crosswise to make 2 servings. If needed, secure each half with a wooden pick.
Nutrition information per serving (values are rounded to the nearest whole
number): 660 calories; 357 calories from fat; 40 g fat (16 g saturated; 0 g trans
fats); 569 mg cholesterol; 39 g carbohydrate; 35 g protein; 3 g fiber; 1,088 mg
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