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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Don't let the name fool you. Our kids love these hearty wraps morning, noon and night. My wife and I appreciate how fast and satisfying they are. The dash of salsa adds just the right zip . —Scott Jones of Tulsa, Oklahoma Ingredients:
1 cup sliced fresh mushrooms |
1 medium onion, chopped |
1/2 cup chopped green pepper |
2 teaspoons canola oil |
3 eggs |
1-1/4 cups egg substitute |
3 tablespoons reduced-fat cream cheese, cubed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
6 flour tortillas (8 inches), warmed |
3/4 cup shredded reduced-fat cheddar cheese |
1/2 cup salsa |
Directions:
1. In a nonstick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completely set.
2. Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately. Yield: 6 servings.
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