1 pound chorizo, plus oil for cooking
4 large tortillas
2 avocados, sliced
2 cups shredded Monterey Jack or cheddar cheese
In a large skillet, add a splash of olive oil and chorizo. Cook on medium-low until almost fully browned, about 5 minutes. Then, add eggs to chorizo mixture and toss to create a scramble, about 3-5 more minutes.
Remove mixture from pan, and distribute evenly among 4 flour tortillas. Top with avocado slices, then cheese. Add another splash of oil to the skillet, then toast wraps in the skillet on medium heat until crisp, about 2-3 minutes per side.