This Chorizo Wrap combines fresh lettuce with smoky Abbot’s Butcher “Chorizo” and cool plant-based “sour cream” for a complex and delicious Plant-Based Whole30 breakfast meal.

Looking for more Plant-Based Whole30 breakfast ideas? Try our Anytime Hash with Italian Tempeh or Sweet Potato Stack.

Plant-Based Whole30 Breakfast Chorizo Wrap
Photo Credit: Ellie Yamanaka

Chorizo Breakfast Wrap: A Plant-Based Whole30 Breakfast Dish

Plant-Based Breakfast Chorizo Wrap

Chorizo Breakfast Wrap

5 from 1 vote
Prep Time 5 mins
Cook Time 8 mins
15 mins
Servings 2


  • 1 tbsp olive oil
  • 1 (10-oz) package Abbot's Butcher "chorizo"
  • 1 medium (4-to-5-ounce) sweet potato ,peeled and diced
  • 6 Bibb lettuce leaves
  • ½ cup Whole30-comptaible salsa or salsa verde
  • ½ cup Whole30-compatible plant-based sour cream or Whole30 Plant-Based Sour Cream (see Tip)
  • Fresh cilantro leaves
  • Avocado slices
  • 1 lime ,cut into wedges


  • In a large skillet, heat oil over medium heat. Add chorizo and sweet potato. Cook, stirring often, until sweet potato is tender and chorizo is heated through, 8 to 10 minutes.
  • Divide chorizo mixture among lettuce leaves. Top with salsa verde, sour cream, and cilantro. Serve with sliced avocado and lime wedges.


Tip: Whole30 Plant-Based Sour Cream: In a small bowl, combine 1 cup raw cashews and water to cover. Soak overnight. Drain cashews. In a high speed blender combine cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon coarse salt. Cover and blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.
Keyword Plant-based
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Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.