3 egg whites
1 jalapeno pepper, seeded and minced
4 breakfast turkey sausage links, casings removed
3/4 cup shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies, drained
6 whole wheat tortillas (8 inches), warmed
6 tablespoons salsa
In a small bowl, whisk the eggs, egg whites, jalapeño and black pepper. Set aside.
Crumble sausage into a large skillet; cook over medium heat until no longer pink.
Push sausage to the sides of pan. Pour egg mixture into center of pan. Cook and stir until set.
Sprinkle with chilies and paprika. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.
Place 1/3 cup mixture off center on each tortilla. Fold sides and end over filling and roll up. Serve with salsa.