Ingredients:

• 2 2oz cups Aveyo Chipotle Mayo

• 4 large eggs

• 1 cup fresh spinach leaves

• 1/2 cup sliced mushrooms

• 2 whole-wheat tortillas

• Salt and pepper to taste

• Olive oil for cooking

DIRECTIONS:

1. In a bowl, whisk together eggs, Aveyo Chipotle mayo, salt, and pepper.

2. Heat a little olive oil in a non-stick skillet over medium heat.

3. Add mushrooms and cook until softened.

4. Add spinach and cook until wilted.

5. Pour in the egg mixture and cook, stirring gently, until scrambled.

6. Divide the scrambled egg mixture between the tortillas.

7. Roll up the tortillas and serve warm.