Heat a skillet over medium heat and add oil, allowing it to shimmer.
Add crumbled chorizo to the skillet and cook, stirring occasionally, until it’s browned and fragrant, about 3-4 minutes.
Pour in the beaten eggs over the cooked chorizo, sprinkle with salt and pepper, and gently scramble until just set, about 2-3 minutes.
Once the eggs are fluffy and slightly golden, remove the mixture from heat.
Warm the tortilla in a dry skillet or microwave until soft and pliable.
Spoon the sizzling chorizo and egg mixture onto the center of the tortilla.
Fold in the sides and roll up tightly to enclose the filling, creating a handheld wrap.
If desired, cut the wrap in half diagonally to reveal the spicy filling inside.
Serve warm, enjoying the smoky aroma and crispy wrap exterior.
