Scrambled Egg Tortilla Wraps

Scrambled Egg Tortilla Wraps 4 (60 g) flour tortillas 3 green shallots, finely sliced 1 teaspoon chopped red chile 5 eggs 2 tablespoons skim milk 1/2 cup grated low-fat cheese 2 tablespoons fresh coriander leaves, chopped Warm the tortillas following the packet instructions. Lightly spray a non-stick saucepan with olive oil. Add the shallots and chili. Cook, stirring, over a medium heat for 2 minutes or until softened. Lightly beat the eggs with the milk and season to taste. Add to the pan. Stir over medium-low heat for 3 minutes or until just set. Place the warmed tortillas on serving plates. Top with the egg mixture and sprinkle with the cheese and coriander. Roll up to serve