Ingredients
· 1 tablespoon olive oil

· 1 red onion, chopped

· ½ cup sliced mushrooms

· 1 green pepper, chopped

· 1 sweet red pepper, chopped

· 1 jalapeno pepper, finely chopped

· 1 can chopped green chilies

· 3-4 garlic cloves, minced

· 8 egg whites

· ½ cup shredded Mexican cheese blend

· 4 whole wheat tortillas, warmed

Method
In a nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm. In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. Spoon egg white mixture across centre of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.