Spicy Sausage Burritos

Cooking time: 18 minutes

1 8 ounces fresh chorizo sausaqe or hot-seasoned
fresh pork sausaqe
7 medium potato, peeled and diced
1/4 cup chopped onion
4 eggs, beaten
4 flour tortillas, warmed (7 to 8-inch diameter)
4 leaf lettuce leaves
4 cup shredded Monterey Jack cheese
I tomato, chopped
I avocado, chopped
Remove chorizo sausage from casing. Cook sausage,
potato and onion in large frying pan over medium-low
heat 12 to 15 minutes. breaking sausage into pieces.
. Pour eggs over sausage mixture;
cook and stir over medium heat 2 to 3 minutes, or until
eggs are cooked. Line each tortilla with lettuce leaf.
Place equal amount of sausage mixture in each tortilla;
top with equal amount of cheese. Fold bottom side
of tortilla over filling. Fold each side of tortilla toward
center, overlapping to form pocket. Top with tomato
and avocado. Serve immediately. 4 servings.

1 head romaine lettuce
2 large ripe tomatoes, sliced 114-inch thick
1 medium mci bell pepper, cut into 8 rings
1 medium yellow bell peppe'; cut into B rings
12 ounces fresh mild Italian sausage
314 cup bottled mduced fat red wine vinaigrette
1 cup lightly packed fresh basil luves
114 cup pitted whole ripe olIves
1/2 cup (2 ounces) crumbled fete cheese
1. wash and dry lettuce and arrange leaves on a large
platter. cut tomato slices in half; arrange tomatoes
and pepper rings on lettuce, Set aside.
2. Remove sausage from casing. cook In skillet until no
longer pink, breaking up meat with fork. Drain on
paper towels. Discard drippings; wipe out skillet, Add
red wine vinaigrette to same skillet. Heat until hot.
3. Reserve a few whole basil leaves for garnish; thinly
slIce remaining leaves. Sprinkle sausage and basil over
salad. Drizzle hot dressing over salad. Garnish with
whole basil leaves, olives and feta cheese.

Makes 6 servings.
245 calories per serving.