Recipe: Breakfast Tortilla Wraps (using potatoes and Canadian bacon)

BREAKFAST TORTILLA WRAPS

Vegetable oil spray
Egg substitute equivalent for 2 eggs (or 2 eggs)
1/4 teaspoon pepper, divided use
4 (6-inch) corn tortillas
1 cup frozen fat-free shredded potatoes (about 3 ounces)
1/2 medium red bell pepper, diced
1/4 cup chopped Canadian bacon (about 1 ounce)
1 ounce fat-free or reduced-fat Cheddar cheese, shredded

Heat oven to 350 degrees F.

Heat small nonstick skillet over medium-low heat. Remove the skillet from heat; lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Return skillet to heat, cook egg substitute and 1/8 teaspoon pepper 3 to 4 minutes until eggs are cooked through, stirring occasionally. Set aside.

Wrap tortillas in foil. Warm in oven for 5 minutes.

Meanwhile, in a medium bowl, stir together the potatoes, peppers, bacon, and remaining pepper.

Heat a medium nonstick skillet over medium-high heat. Remove skillet from heat, lightly spray with vegetable oil spray. Spread potato mixture evenly over bottom of skillet. Return skillet to heat, cook 6 to 7 minutes on one side, until potatoes are light golden-brown. Using spatula, turn potato mixture, cook 5 to 6 more minutes.

TO ASSEMBLE:
Layer ingredients horizontally across middle of tortilla as follows: 1/4 scrambled eggs, 1/4 potato mixture, 1/4 cheese. Roll like a jelly roll, starting at the bottom. Secure each wrap with a toothpick, if desired. Repeat with the remaining tortillas. Serve immediately.

TO MAKE AHEAD:
Keep breakfast tortillas in an airtight container, or store individually in plastic wrap. To reheat, place one or two wraps on a microwave-safe plate. Microwave on high 1 to 1 1/2 minutes.

Makes 4 servings
Source: American Heart Association