Scrambled Breakfast Wrap

• 1/2 cup sliced mushrooms
• 1/4 medium green pepper, chopped
• 1/2 tsp. olive oil
• 1/4 cup egg white, in refrigerated carton
• 2 Tbsp. TACO BELL Thick & Chunky Salsa
• 1 TACO BELL HOME ORIGINALS Flour Tortilla
• 8 fl oz (1 cup) drinking water

1. Cook and stir mushrooms and peppers in hot oil in large skillet on medium heat 3-4 min.
2. or until peppers are crisp-tender.
3. Add egg product.
4. Season as desired with favorite salt-free seasoning; mix well.
5. Cook 3-5 min.
6. or until set, stirring frequently.
7. Add salsa; mix well.
8. Reduce heat to low; simmer 2 min., stirring occasionally.
9. Spoon egg mixture on tortilla; roll up.
10. Serve breakfast with a glass of water.

mushrooms, green pepper, olive oil, egg white, taco, taco, water

Taken from www.kraftrecipes.com/recipes/scrambled-breakfast-wrap-74486.aspx (may not work)