Mu Shu Veggie Wraps

• 1 tablespoon olive oil
• 4 large eggs, beaten
• 2 green onions, thinly sliced
• salt and pepper
• 14 lb shiitake mushroom, stems discarded, caps thinly sliced
• 2 cups coleslaw mix
• 14 cup chopped red bell pepper
• 14 cup teriyaki sauce
• 14 cup chopped peanuts
• 4 low-carb whole wheat tortillas, heated

1. In a large skillet heat half of the oil over med heat.
2. In a bowl, combine the eggs, green onions, salt and pepper to taste.
3. Add to skillet and cook 2 minutes, stirring frequently, until eggs are scrambled.
4. Turn eggs onto a plate; set aside.
5. Add remaining oil to skillet and increase the heat to med-high.
6. Saute mushrooms 3 minutes, or until tender and any liquid evaporates.
7. Add colelsaw mix and bell pepper; saute 2 minutes or until cabbage is tender crisp.
8. Stir in Teryaki sauce and peanuts.
9. Remove from heat and stir in eggs.
10. Spoon mixture onto tortillas and roll up.
11. YUM!

olive oil, eggs, green onions, salt, shiitake mushroom, coleslaw mix, red bell pepper, teriyaki sauce, peanuts, whole wheat tortillas

Taken from www.food.com/recipe/mu-shu-veggie-wraps-307824 (may not work)