Chorizo and Pepper Crunch Wrap — Gluten-Free & Grain-Free – Mikey’s LLC. Skip to content

paleo chorizo and pepper crunch wrap


  • 1 pound chorizo sausage
  • 1 bell pepper, sliced
  • 1 small onion, sliced
  • 1 avocado, diced
  • 1 plum tomato, diced
  • ½ cup iceberg lettuce, chopped
  • Salt to taste
  • 2 Mikey’s Cassava Burrito Wraps


  1. Remove chorizo sausage from the casing.
  2. Heat a large, heavy skillet (preferably cast-iron), over medium heat.
  3. Add chorizo and cook. 
  4. When chorizo is halfway cooked, add pepper and onion. Cook until meat is completely browned.
  5. Heat wraps in the microwave until flexible (about 20 seconds).
  6. Place lettuce, tomato and avocado in the center of each burrito. Add meat.
  7. Fold in all four sides of the wrap and then roll to make a burrito.
  8. Drain grease from pan, retaining about a tablespoon, and turn heat back on.
  9. Place burritos in skillet, seam side down. Brown until crispy, then flip and repeat on the other side.
  10. Wrap in parchment paper or foil if desired. Serve.