Breakfast Wraps
Ingredients
- 1 c fresh mushrooms Sliced
- 1 1/2 c Egg substitute
- 1/4 ts Black Pepper freshly ground
- 1/2 c Onions chopped
- 1/2 c Salsa
- 1/2 c Low-Fat HEALTHY CHOICE
- Vegetable cooking spray
- 1 10-oz package Frozen chopped spinach
- 10 Fat-free flour tortillas
- 3 Garlic minced
- 6 oz kielbasa Finely chopped, HEALTHY
- 1 Bottle roasted red bell
Instructions
- Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add kielbasa and onion; saute 2 minutes. Add spinach and next 5 ingredients; saute 2 minutes. Add egg substitute and mozzarella shreds to skillet, and cook 10 minutes or until mixture is set, stirring mixture occasionally. Warm tortillas according to package directions. Spoon about 1/2 cup egg mixture down center of each tortilla, and roll up. Yield : 10 servings (13 % calories from fat) Per serving: Cal. 138, Fat 2.0 gr, Carb 22.4 gr, Prot. 10.5 gr, Chol. 16 mg., Sod. 585 mg, Fiber 5.4 gr. NOTES : From Choices for Living - the magazine of Healthy Choice MAKE AHEAD TIPS: Fill all tortillas with egg mixture; roll up, and let cool. Wrap cooled sandwiches, individually, in heavy-duty plastic wrap. Store in refrigerator up to 4 days or freeze up to 1 month. Allow frozen sandwiches to thaw overnight in refrigerator. Microwave chilled sandwiches, still wrapped, at HIGH for about 45 minutes or until warm, turning once. Recipe by: Choices for Living Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999,
