Creole Breakfast Wrap
4 oz Egg white
1 oz Mushrooms, portabello , baby, sliced, sauteed
1 oz Bell pepper, red , or yellow, julienne, sauteed
1 pc Tortilla, flour , 10" light
1 oz Knorr Creole Sauce
3 tsp Cheddar , sharp, shredded
1. In small heated pan, scramble egg white until nearly set. Stir in mushrooms and bell peppers until heated through.
2. Transfer egg mixture to tortilla. Sprinkle 1 oz warm Knorr Creole Sauce over egg; top with 2 tsp 1 cheese.
3. Roll up, burrito-style; cut in half. Serve immediately.