Breakfast Wrap with Spicy Millet and Stir-Fried Vegetables

1. 1

   Bring 1 1/3 cups salted water and 2 Tbs.

2. 2

   sweet chili sauce to boil in small saucepan.

3. 3

   Add millet, cover, and simmer over medium-low heat 15 to 20 minutes, or until millet is al dente and liquid is absorbed.

4. 4

   Set aside, and keep warm.

5. 5

   Coat large non-stick skillet with cooking spray, and heat over medium-high heat.

6. 6

   Add stir-fry blend and 2 Tbs.

7. 7

   water, cover, and cook 5 minutes, or until hot.

8. 8

   Uncover, and add cooked millet.

9. 9

   Saute 5 minutes.

10. 10

    Stir in 1 Tbs.

11. 11

    sweet chili sauce.

12. 12

    Keep warm.

13. 13

    Whisk together eggs, 1 Tbs.

14. 14

    water, and remaining 1 Tbs.

15. 15

    sweet chili sauce in small bowl.

16. 16

    Heat non-stick skillet over medium-low heat, and spray with cooking spray.

17. 17

    Add egg mixture, and scramble 2 to 3 minutes, or until eggs are cooked but still soft.

18. 18

    Mound 1 cup eggs and vegetable mixture on lower third of each tortilla, leaving 2-inch border.

19. 19

    Fold sides of tortilla over filling, then roll from bottom up.

* Per serving · 4 servings · Values may vary.

No additional tips available.