Paleo Breakfast Burrito with Potato and Chorizo

If you've been craving a hearty breakfast burrito but want to keep it Paleo and gluten free, these paleo breakfast burritos are just what you need. They're filled with crispy tender potatoes, savory chorizo, creamy avocado, and wrapped in a soft homemade Paleo tortilla. Even better, they're freezer friendly, making them perfect for meal prep and busy mornings. { Paleo, Grain Free, Gluten Free, Dairy Free, Freezer Friendly & Meal Prep Friendly}.

This recipe is inspired by the classic potato and chorizo breakfast burritos I grew up loving. My Grandma used to make them for me, and I wanted to create a Paleo-friendly version that I could enjoy anytime. The combination of spicy chorizo, tender potatoes, and creamy avocado is seriously delicious!

If you love having breakfast ready to grab and go, these make wonderful Paleo freezer burritos. Make a batch, freeze them, and you'll have a hearty breakfast waiting whenever you need it.

Looking for another freezer-friendly breakfast? Try my Gluten Free Breakfast Burritos with Sheet Pan Eggs and Creamy Sriracha Sauce. They're packed with eggs, potatoes, peppers, chicken sausage, and a creamy Sriracha sauce.

The chorizo in these burritos does have a spicy kick, so if you prefer a milder flavor, you can easily swap it for your favorite breakfast sausage. Or, make your own with my Homemade Sweet Italian Sausage Recipe.

INGREDIENTS

These burritos use simple ingredients that come together to make a hearty and flavorful breakfast. The potatoes provide a comforting, satisfying base, while the chorizo adds savory flavor and a little heat. Creamy avocado balances everything out, and my Paleo Tortillas 2.0 make the perfect grain-free wrap.

• Paleo tortillas: My favorite options are my homemade Paleo Tortillas 2.0 Recipe, they are grain free and have minimal ingredients. When I'm short on time, I use Coyotas 9-inch gluten-free tortillas, which I find in the freezer section at Whole Foods or on Amazon. 
• Potatoes: Potatoes provide carbohydrates for energy and are also a source of potassium and vitamin C. They become tender and flavorful when cooked with the onions and avocado oil.
• Avocado: Avocado adds creamy texture and satisfying fats to these burritos. It also provides fiber and potassium.
• Onion: Onion adds natural sweetness and savory flavor as it cooks with the potatoes.
• Chorizo: Chorizo brings bold, savory flavor and protein to the filling. Look for a gluten-free chorizo and check the label for ingredients that fit your dietary needs.
• Avocado oil: Avocado oil works well for cooking the potatoes and onions because of its mild flavor and high heat tolerance.

(Disclosure: This post contains affiliate links, and I may receive a small commission if you make a purchase after clicking on my links. This comes at no additional cost to you.)

Hint: Make larger and thicker tortillas for these Paleo Breakfast Burritos, be sure to follow my instructions below.  I also use a large cookie spatula to pick up and place these tortillas on the skillet.  I accidentally ordered this cookie spatula by mistake and I have found so many uses for it like flipping tortillas and Paleo Pancakes!  LOL!

STORAGE

Wrap the burritos in parchment paper and then place in a ziplock bag or airtight container in the fridge for up to 3 days. To freeze, wrap in parchment paper and place in a freezer friendly ziplock bag or vacuum seal (best option) for long term storage up to 3 months. I really love the Chef Preserve Vacuum Sealer with Freezer Bags because I can grab a burrito and reseal the bag. You will not get any freezer burn at all on frozen burritos! I highly recommend vacuum sealing these if you want to store these gluten free burritos for more than 2 weeks.

If you make this recipe, please rate and share your results in the comments below and be sure to tag me on my social media because I would love to see a picture of your fabulous creation! Find me on Instagram or Pinterest.

Paleo Breakfast Burrito with Potato and Chorizo

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• Author: Ester Perez
• Total Time: 55 minutes
• Yield: 6 burritos 1x
• Diet: Gluten Free

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Description

These Paleo breakfast burritos are packed with savory chorizo, crispy potatoes, and creamy avocado in a soft gluten-free tortilla. Freezer-friendly and perfect for easy gluten-free meal prep!

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Ingredients

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• 1 batch of Paleo Tortillas 2.0 Recipe (divide dough into 6 balls & make into 9 inch round tortillas)
• 2 Tablespoons avocado oil
• 1 yellow onion, chopped
• 3 small russet potatoes, cubed
• ½ teaspoon sat
• ¾ pound pork/beef chorizo
• 12 slices of avocado

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Instructions

1. Heat your skillet to medium low heat. Divide Paleo Tortilla dough into 6 balls and store in a ziplock bag. Take a ball of dough and roll it into a disk. Dust your surface with either tapioca or cassava flour and roll dough out to 8-9 inches thick. Be sure to continue dusting with flour throughout if needed to prevent dough from sticking.
2. Carefully place your tortilla on the hot skillet and flip once bubbles have formed, about 15-30 seconds. Flip again and once brown spots have coated both sides, place tortilla in a tortilla warmer or aluminum foil to steam. Repeat with remaining tortillas. (Can be made ahead and stored at room temperature)
3. Heat a large skillet to medium heat, add oil, onions and potatoes. Coat in oil and sprinkle salt over potatoes. Cover and allow to steam for 5 minutes. Remove lid and stir every 3-5 minutes or until potatoes are cooked through.
4. In another skillet, heat chorizo until cooked through using medium heat, stirring occasionally. About 5 minutes.
5. To prepare burritos, lay a tortilla out flat, add 2 spoons of potatoes, 2 small spoons of chorizo and 2 slices of avocado (see photo above). Do not overfill, you want to just fill the center line of the tortilla. Roll tortillas into a burrito and serve. To freeze burritos, wrap in parchment paper and store in a ziplock bag in the freezer. (Do not add avocado if you will freeze burritos). Burritos can be reheated in the toaster oven at 350 for 25 minutes. If microwaving, heat on high 1 ½ minutes first side, flip and reheat 1 more minute on the other side.

Notes

Nutritional info includes (1) paleo tortilla per burrito.

• Prep Time: 10 mins
• Cook Time: 45 mins
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican

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Ester Perez

I’m a devoted wife, proud mama, health coach and naturopath passionate about helping others feel their best. Here I share nourishing recipes and simple wellness tips for more energy, balance and vibrant living. Every recipe, photo and video you see is created by me—with love, intention and a whole lot of real food.

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