Breakfast Wraps
By: Emily Martin
Published: Wednesday, December 9, 2009 - 1:20am

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

1 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. 2 Add egg substitute and mozzarella shreds to skillet, and cook 10 minutes or until mixture is set, stirring mixture occasionally. 3 Warm tortillas according to package directions. Spoon about 1/2 cup egg mixture down center of each tortilla, and roll up. 4 Yield : 10 servings (13 5 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. 6 Allow frozen sandwiches to thaw overnight in refrigerator. 7 Microwave chilled sandwiches, still wrapped, at HIGH for about 45 minutes or until warm, turning once.

Comments:
Ashley

Is it really supposed to be 45 minutes in the microwave, or just 45 seconds?