Yield: 6 servings
2¾ c. water
8 oz. InHarvest KAMUT® Blend
1½ c. milk
12 Muenster cheese slices
1 T. olive oil
1½ c. small-dice smoked chorizo
6 12-in. flour tortilla wraps
Pico de gallo, as needed
Fresh avocado slices, as needed
Tomatillo salsa, as needed
Bring water to a boil. Add KAMUT Blend and bring back to a boil. Reduce heat and simmer, covered, for 45 minutes. Remove from heat and let rest for 5 minutes.
Beat eggs with the milk and set aside.
To a frying pan over medium heat, add the oil. When the oil is hot, add diced chorizo to caramelize (1 to 1½ minutes).
Add beaten egg to the chorizo and cook the eggs until fluffy. Remove from heat.
Add hot KAMUT Blend to the eggs and chorizo in the pan and mix well.
Place wraps on work station and evenly distribute egg mixture atop each. Place 2 slices Muenster atop eggs for each wrap and fold tortillas to close. (The egg mixture should be hot enough to allow the cheese to melt.)
Serve with pico de gallo, fresh avocado slices and tomatillo salsa.