Breakfast Wraps

Photo: Emily Martin

Ingredients

Vegetable cooking spray

6 ounces finely chopped HEALTHY CHOICE Polaska

Kielbasa

1/2 cup chopped onion

1 pkt frozen chopped spinach (10 oz.) thawed,

drained and squeezed dry

1 bot roasted red bell peppers (7 oz.) drained and

cut into strips

1 cup sliced fresh mushrooms

1/2 cup salsa

1/4 teaspoon freshly ground pepper

3 cloves garlic minced

1 1/2 cups egg substitute

1/2 cup HEALTHY CHOICE Low-Fat Mozzarella Shreds

10 fat-free flour tortillas (8 oz.)

Preparation

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

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.