Scrambled Egg and Chicken Wraps

Makes 3 Servings

3 eggs

3 tablespoons skim milk

3 (7- to 9-inch) plain or flavored flour or whole-wheat tortillas

Cooking spray

1/2 cup (about 3 oz.) chopped cooked chicken

1/4 to 1/2 teaspoon chili powder

3 tablespoons shredded reduced-fat Cheddar or Monterey Jack cheese

Salsa or taco or pizza sauce

Additional toppings, optional

1. In small bowl, beat together eggs and milk until blended. Set aside. Heat tortillas according to package directions. Keep warm.

2. Evenly coat 10-inch nonstick omelet pan or skillet with spray. Over medium heat, heat pan until just hot enough to sizzle a drop of water. Add chicken and chili powder.

3. Cook, stirring occasionally, until chicken is heated through, about 1 to 2 minutes. Pour in reserved egg mixture. As mixture begins to set, gently draw inverted pancake turner across bottom and sides of pan, forming large, soft curds.

4. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Spoon about 1/3 cup scrambled eggs into center of each warm tortilla. Sprinkle each with 1 tablespoon of the cheese.

5. Top with salsa to taste. Add additional toppings, if desired. Roll up each tortilla or form tortilla pockets by folding over opposite sides of each tortilla to cover eggs, then folding remaining sides over one another.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org

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