Breakfast Wrap with Spicy Millet and Stir-Fried Vegetables

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.