This satisfying but healthy hot-breakfast dish will warm up a chilly winter morning. From Publix.
1/2 cup green bell pepper, finely chopped 2 oz lower-sodium ham slices, coarsely chopped 2 oz reduced-fat jalapeño Cheddar Jack cheese, shredded 1 medium potato, grated Cooking spray 1 cup pre-sliced white mushrooms 1/2 cup pre-diced yellow onions 1 teaspoon rotisserie chicken seasoning, divided 1 1/2 cups egg substitute 1 cup low-sodium chicken broth 2 tablespoons cornstarch 1 tablespoon dried chives 3 tablespoons plain nonfat Greek yogurt 6 wheat wraps (from Deli)
Chop bell pepper and ham. Shred/grate cheese (1/2 cup) and potato (1 cup).
Preheat large sauté pan on medium-high 2–3 minutes. Coat potato with spray; spread into single layer in pan; cook 4–5 minutes, stirring occasionally, or until browned. Stir in peppers, ham, mushrooms, onions, and 1/2 teaspoon seasoning; cook and stir 3–4 minutes or until tender. Remove pan from heat.
Preheat oven to 400°F. Preheat large, nonstick sauté pan on medium-low 2–3 minutes. Add egg substitute to pan; cook and stir 3–4 minutes or until eggs are set. Remove pan from heat.
Place chicken broth in small saucepan; bring to a simmer. Combine cheese, cornstarch, chives, and remaining 1/2 teaspoon seasoning; whisk into broth until smooth. Remove pan from heat; whisk in yogurt. Place 1/4 cup of the sauce in 9-inch square baking dish.
Place eggs and vegetable mixture down center of each wrap and roll around the filling; place seam side down in baking dish. Top wraps evenly with remaining sauce; bake 15–18 minutes or until hot and bubbly. Serve.
CALORIES (per 1/6 recipe) 300kcal; FAT 10.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 490mg; CARB 36g; FIBER 4.00g; SUGARS 3g; PROTEIN 18g; CALC 30%; VIT A 6%; VIT C 20%; IRON 20%