Heat olive oil in a small skillet over medium-high heat. Once hot, add the diced green pepper and saute 3-4 minutes or until softened. Add the chorizo and cook 5-7 minutes, breaking up the meat using a wooden spoon. Once meat is cooked through; transfer to a fine mesh strainer and drain off any excess oil.
Meanwhile, whisk to combine the eggs, milk, salt, and pepper in a medium bowl.
Carefully wipe the hot skillet used to cook the chorizo of any excess grease and return to a medium flame. Once hot, add the eggs and scramble for 3-4 minutes or until no longer runny. Fold in cheese, as well as the chorizo and pepper mixture. Fold to combine.
Spoon ¼ of the egg mixture into each of 4 burrito-sized tortillas. Fold one side over the top (away from your body), fold in both sides (right/left) and roll the burrito, firmly packing in the contents. Cut burrito in half and serve immediately.
Notes
The burrito-sized tortillas I used were Smart & Delicious from La Tortilla Factory - they were 100 calories each.