2 tablespoons canned chopped green chiles, drained
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
2 (10-inch) flour tortillas, heated
How to Make It
Combine first 6 ingredients in a small bowl; set aside.
Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Pour egg substitute into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, add avocado, sour cream, chiles, and cheese; stir gently until cheese melts.
Spoon egg substitute mixture evenly down center of each tortilla. Roll up tortillas, folding in sides. Place, seam side down, on a serving plate. Top evenly with tomato mixture.