Southwest Breakfast Wraps

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 1/2 cup sliced fresh mushrooms
• 1 small green pepper, finely chopped
• 1 small sweet red pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 can (4 ounces) chopped green chilies
• 1 garlic clove, minced
• 8 large egg whites
• 1/4 cup shredded reduced-fat Mexican cheese blend
• 4 whole wheat tortillas (8 inches), warmed

1. In a
2. , heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm.
3. In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains.
4. Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.

olive oil, red onion, mushrooms, green pepper, sweet red pepper, pepper, green chilies, garlic, egg whites, shredded reducedfat mexican cheese blend, whole wheat tortillas

Taken from www.tasteofhome.com/recipes/southwest-breakfast-wraps/ (may not work)