Cook the Chorizo: In a large pan over medium heat, add the diced chorizo and cook for 4–5 minutes until crisp. Transfer to a bowl, leaving the fat in the pan.

Sauté the Spinach: In the same pan, add the fresh spinach and cook for about 2 minutes until wilted. Set aside.

Prepare the Eggs: Pour the beaten eggs into the pan with chorizo fat, season with salt and pepper. Stir gently for 2-3 minutes until eggs are just set.

Lay out the tortillas on a clean surface. Divide scrambled eggs, cooked chorizo, and sprinkle grated cheese evenly on each tortilla.

Roll tightly from the bottom, folding in the sides. Toast wraps in a dry pan over medium heat for 1–2 minutes on each side until golden.

Let the wraps cool, then wrap each in foil or parchment paper and store in an airtight container. Refrigerate for up to 4 days or freeze for a month.