- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 1 1/2 cups romaine lettuce, rinsed and dried
- 3 hot or mild chili peppers, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon dried oregano
- 1 1/2 cups fat-free egg substitute
- 4 flour tortillas
- 1 cup nonfat sour cream
- 1 cup alfalfa sprouts
- 1 cup tomatoes, chopped
- In a large nonstick skillet, saute the onions and garlic in the oil until limp. Add the lettuce, chili peppers, cilantro, and oregano. Cook until the lettuce has wilted, about 3 minutes. Transfer to a large bowl.
- Clean the skillet and coat with nonstick spray. Add the egg substitute and lightly scramble over low heat.
- Divide among the tortillas. Top with the chili mixture. Serve flat or rolled up, topped with sour cream, sprouts and tomatoes.