Breakfast Wraps

Ingredients

• 1 pkg. phyllo dough
• 4 lg. red potatoes
• Breakfast Tofu Scramble (see recipe from the Main Course section)
• 1 jar salsa
• Olive oil

Instructions

1. Grate red potatoes, rinse them off using a colander, and squeeze out excess water.
2. Using 3 phyllo sheets at a time, fold in half, place as much grated potatoes and breakfast tofu scramble as desired, depending on the size of the wrap you would like.
3. Brush olive oil on the top for a crisp finish.
4. Bake in oven for 30 minutes at 350 degrees or until golden brown. Time may very depending on the size of the wrap. Drizzle salsa on top and serve hot.

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