• 2 tsp. vegetable oil
• 2 red potatoes, peeled and shredded
• 1-1/2 cups leftover cooked chicken, beef, pork or shrimp
• 6 eggs
• 4 10 inch flour tortillas, warm
• 1 cup salsa
• 1/2 cup fat-free Monterey Jack cheese, shredded

Heat oil in a heavy nonstick skillet over medium high heat. Sauté potato 6-8 minutes, stirring frequently, until potato just begins to brown. Add meat and sauté 3-4 minutes until hot. Beat eggs and salt and pepper to taste in a bowl. Stir eggs into potato mixture and cook 1-2 minutes, stirring until set to desired consistency. Spoon egg filling into middle of each tortilla. Fold in sides to overlap filling slightly. Bring up bottom and roll into a cylinder that is closed at each end. Top with salsa and cheese.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 2 only. The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 2 pans.

Per serving: calories 566, fat 22.2g, 35% calories from fat, cholesterol 331mg, protein 34.6g, carbohydrates 57.0g, fiber 4.5g, sugar 5.2g, sodium 827mg, diet points 12.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 2.7, Lean meat: 3.1, Fat: 2.2, Sugar: 0.0, Very lean meat protein: 0.6

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The recommended wines are: Pinot Blanc, Zinfandel, or Sauvignon Blanc.