Ingredients

• 2 teaspoons fat-free sour cream
• 1 slice fat-free Cheddar cheese
• Dash cayenne pepper
• 1 slice center-cut bacon or turkey bacon
• 1/4 cup sliced onion (about 1/4th of an onion)
• 1/2 cup fat-free liquid egg substitute
• 1 medium-large high-fiber flour tortilla with 110 calories or less
• 3 jarred jalapeno slices, chopped

Instructions

1. In a small microwave-safe bowl, combine sour cream, cheese, and cayenne pepper, breaking cheese into small pieces as you add it. Stir well and set aside. Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact cook time and temperature.) Once cool enough to handle, roughly chop and set aside. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes. Add egg substitute to the skillet with the onion and scramble until fully cooked, about 3 minutes. Set aside. Place tortilla on a microwave-safe plate and warm in the microwave, about 10 seconds. Scoop egg scramble into the center of the tortilla and set aside. Microwave the cheese mixture for 15 seconds, or until hot. Mix well, until mostly smooth, and immediately spoon over the egg scramble. Top with bacon and jalapeno. Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place burrito seam-side down on the microwave-safe plate, and microwave for 30 seconds, or until hot. Slice it in half or bite right in. Enjoy!