1 chorizo, diced
1 onion, finely diced
1/2 small red capsicum, thinly sliced
1/4 cup thickened cream
4 tortilla wraps, heated as directed
1/2 cup grated tasty cheese
1 1/2 cups loosely packed baby spinach leaves, shredded
1/3 cup medium tomato salsa
Heat 2 teaspoons oil in non-stick frying pan over medium heat. Add chorizo, onion and capsicum and cook, stirring often, for 5-6 min. Remove mixture and set aside.
Lightly whisk the eggs and cream together then add to frying pan, folding the mixture with a spatula for 2-3 min or until just set.
Arrange tortillas onto serving plates or a board. Divide cooked egg mixture evenly between wraps then top evenly with cheese, spinach, chorizo mixture and salsa. Roll up and serve immediately.