Sausage Breakfast Wraps Recipe
"I love breakfast burritos--but they're typically high in fat and cholesterol. So I created my own healthier version," says Ed Rysdyk Jr., Wyoming, Michigan. "Since my wraps freeze beautifully, they make an anytime meal. Let the sausage mixture cool for about an hour before assembling and freezing the wraps."
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
- 1 teaspoon chili powder
- 1 small onion diced
- 1-1/4 cups salsa
- 1 can (4 ounces) chopped green chilies
- 1 medium sweet red pepper diced
- 1 pound turkey italian sausage links casings removed
- 4 cartons (8 ounces each) egg substitute
- 10 flour tortillas (8 inches) warmed
- Carbohydrate 1.816028 g
- Cholesterol 0 mg
- Fat 0.068488 g
- Fiber 0.481359994888306 g
- Protein 0.254748 g
- Saturated Fat 0.0116719 g
- Serving Size 1 1 serving (68g)
- Sodium 2.229 mg
- Sugar 1.33466800511169 g
- Trans Fat 0.0304875 g
- Calories 8 calories
Directions In a nonstick skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with red pepper and onion. Combine the egg substitute, green chilies and chili powder; pour over sausage mixture. Bake, uncovered, at 350degrees for 30-35 minutes or until set. Break up sausage mixture with a spoon. Place 2/3 cup down the center of each tortilla; top with salsa. Fold one end over sausage mixture, then fold two sides over. Yield: 10 servings. Originally published as Sausage Breakfast Wraps in Light & Tasty August/September 2004, p47
