Loaded Breakfast Lettuce Wraps

Servings: 2

Ingredients: 

• 1/2 large sweet potato

• 1 head Church Brothers Farms Petite Romaine, leaves separated

• 4 ounces chorizo sausage, casings removed

• 3 large eggs

• 1/4 red onion, small dice

• 9 cherry tomatoes, halved lengthwise

• 1/2 avocado, sliced lengthwise

• 2 tablespoons fresh lime juice

• 1 tablespoon minced cilantro

• 1 tablespoon feta cheese, crumbled

• Roasted tomato salsa, to garnish

Instructions: 

1. Roast Sweet Potatoes: Preheat oven to 425 degrees F. Peel and dice sweet potato into 1/2” cubes and toss with canola oil, salt and pepper in a medium-sized bowl. Spread evenly onto a baking sheet and roast for approximately 20-25 minutes, depending on desired crispiness. 

2. Prepare Chorizo: In a small, non-stick pan on medium-high heat, add 2 teaspoons canola oil and brown the chorizo until it is crumbled and cooked through. Remove from pan into a mixing bowl. 

3. Prepare Eggs: In a small bowl, whisk eggs together with a splash of water, salt and pepper. Add 1 tablespoon butter to the same pan used to cook the chorizo. Add egg mixture and scramble on low-medium heat until desired consistency is achieved. 

4. Assemble: Add eggs and roasted sweet potatoes to the mixing bowl with the chorizo. Gently stir in the onion and tomatoes. Spoon mixture into separated Baby Romaine leaves and garnish with avocado slices, lime juice, cilantro, feta and salsa. Serve immediately.

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Loaded Breakfast Lettuce Wraps

Yield: 2

Ingredients

• 1/2 large sweet potato
• 1 head Church Brothers Farms Petite Romaine, leaves separated
• 4 ounces chorizo sausage, casings removed
• 3 large eggs
• 1/4 red onion, small dice
• 9 cherry tomatoes, halved lengthwise
• 1/2 avocado, sliced lengthwise
• 2 tablespoons fresh lime juice
• 1 tablespoon minced cilantro
• 1 tablespoon feta cheese, crumbled
• Roasted tomato salsa, to garnish

Instructions

1. Roast Sweet Potatoes: Preheat oven to 425 degrees F. Peel and dice sweet potato into 1/2” cubes and toss with canola oil, salt and pepper in a medium-sized bowl. Spread evenly onto a baking sheet and roast for approximately 20-25 minutes, depending on desired crispiness.
2. Prepare Chorizo: In a small, non-stick pan on medium-high heat, add 2 teaspoons canola oil and brown the chorizo until it is crumbled and cooked through. Remove from pan into a mixing bowl.
3. Prepare Eggs: In a small bowl, whisk eggs together with a splash of water, salt and pepper. Add 1 tablespoon butter to the same pan used to cook the chorizo. Add egg mixture and scramble on low-medium heat until desired consistency is achieved.
4. Assemble: Add eggs and roasted sweet potatoes to the mixing bowl with the chorizo. Gently stir in the onion and tomatoes. Spoon mixture into separated Baby Romaine leaves and garnish with avocado slices, lime juice, cilantro, feta and salsa. Serve immediately.