• First, gather all of your ingredients. 
• Next in a large skillet, heat to medium high heat and spray with olive oil. Once the pan is hot, add the ground chicken to the pan and allow to sear on one side.
• Once seared, begin to break up the ground chicken with a large wooden spoon. 
• After the chicken is cooked through and it is no longer pink, remove from the heat and drain the excess fat from the skillet.
• Return the chicken to the heat and season with the chorizo season packet to directions. Once the chicken is seasoned and spices have been incorporated, remove from the heat and set aside. 
• Next in a small non-stick skillet heat to medium heat. In a separate bowl, crack eggs into the bowl and whisk lightly. Pour the beaten eggs into the skillet and cook eggs until they are fluffy and scrambled. Set aside. 

How to assemble Chorizo Breakfast Burrito

• First, slightly toast your tortilla in a skillet over medium-low heat. Once toasted lay on a large cutting board or parchment paper. 
• Next, on the bottom of the tortilla, sprinkle the shredded cheese as the base layer and next top with the warm cooked eggs.
• Add approx. 2 oz. of chicken chorizo mixture and top with cooked potatoes.
• Lastly top with pico de gallo and sliced avocado. 
• Once you have all of the toppings in the tortilla wraps, roll them tightly and slice in half.