Breakfast Wrap with Spicy Millet and Stir-Fried Vegetables


Pack a breakfast burrito with pre-sliced, tender veggies. Serve with additional sweet chili sauce, if desired.

  • 4Servings


  • 4 Tbs. Asian sweet chili sauce, divided
  • 2/3 cup millet
  • 4 cups frozen stir-fry vegetable blend
  • 4 large eggs
  • 4 8-inch flour tortillas, warmed


1. Bring 1 1/3 cups salted water and 2 Tbs. sweet chili sauce to boil in small saucepan. Add millet, cover, and simmer over medium-low heat 15 to 20 minutes, or until millet is al dente and liquid is absorbed. Set aside, and keep warm. 2. Coat large non-stick skillet with cooking spray, and heat over medium-high heat. Add stir-fry blend and 2 Tbs. water, cover, and cook 5 minutes, or until hot. Uncover, and add cooked millet. Sauté 5 minutes. Stir in 1 Tbs. sweet chili sauce. Keep warm. 3. Whisk together eggs, 1 Tbs. water, and remaining 1 Tbs. sweet chili sauce in small bowl. 4. Heat non-stick skillet over medium-low heat, and spray with cooking spray. Add egg mixture, and scramble 2 to 3 minutes, or until eggs are cooked but still soft. 5. Mound 1 cup eggs and vegetable mixture on lower third of each tortilla, leaving 2-inch border. Fold sides of tortilla over filling, then roll from bottom up.

Nutrition Information

  • Calories: 398
  • Carbohydrate Content: 62 g
  • Cholesterol Content: 186 mg
  • Fat Content: 10 g
  • Fiber Content: 6 g
  • Protein Content: 16 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 678 mg
  • Sugar Content: 9 g