Yield: 8

Ingredients:

1 pound breakfast sausage (reduced fat preferred)
1 (8-ounce) container garden vegetable cream cheese spread
8 (6-inch) whole wheat or multi-grain flour tortillas
1/2 cup finely chopped green onions
1/2 cup finely chopped roasted red peppers

Directions:

1. Over medium heat, sauté sausage in a large heavy non-stick skillet. Cook, breaking up sausage, with a wooden spoon, into small pieces. Cook until sausage is brown. Remove sausage from pan with a slotted spoon and drain, if necessary, on a clean paper towel. Wipe or wash skillet clean.
2. Spread 1 tablespoon cream cheese on each tortilla.
3. Spray skillet with non-stick cooking spray and place skillet over medium heat. Place one tortilla in skillet, cheese side up.
4. Sprinkle one half of each tortilla with 1 tablespoon each onions and red peppers and add 1/4 cup crumbled sausage on same half. Cook just until ingredients are warm.
5. Fold tortilla in half. Repeat with remaining ingredients.