Breakfast Wrap with Spicy Millet and Stir-Fried Vegetables

• 4 Tbs. Asian sweet chili sauce, divided
• 23 cup millet
• 4 cups frozen stir-fry vegetable blend
• 4 large eggs
• 4 8-inch flour tortillas, warmed

1. Bring 1 1/3 cups salted water and 2 Tbs.
2. sweet chili sauce to boil in small saucepan.
3. Add millet, cover, and simmer over medium-low heat 15 to 20 minutes, or until millet is al dente and liquid is absorbed.
4. Set aside, and keep warm.
5. Coat large non-stick skillet with cooking spray, and heat over medium-high heat.
6. Add stir-fry blend and 2 Tbs.
7. water, cover, and cook 5 minutes, or until hot.
8. Uncover, and add cooked millet.
9. Saute 5 minutes.
10. Stir in 1 Tbs.
11. sweet chili sauce.
12. Keep warm.
13. Whisk together eggs, 1 Tbs.
14. water, and remaining 1 Tbs.
15. sweet chili sauce in small bowl.
16. Heat non-stick skillet over medium-low heat, and spray with cooking spray.
17. Add egg mixture, and scramble 2 to 3 minutes, or until eggs are cooked but still soft.
18. Mound 1 cup eggs and vegetable mixture on lower third of each tortilla, leaving 2-inch border.
19. Fold sides of tortilla over filling, then roll from bottom up.

asian sweet chili sauce, millet, vegetable blend, eggs, flour tortillas

Taken from www.vegetariantimes.com/recipe/breakfast-wrap-with-spicy-millet-and-stir-fried-vegetables/ (may not work)