1 Tbsp margarine

1/2 cup frozen Potatoes O'Brien

1/4 tsp salt

1/4 tsp chili powder

2 eggs, beaten

1 (9-inch) whole wheat tortilla

2 Tbsp light sour cream

1 Tbsp salsa

1 Tbsp avocado

Melt the butter in a skillet place over medium high heat. Add the Potatoes O'Brien, salt and chili powder. Cook until the potatoes

 are tender, stirring occasionally. Add the eggs, Scramble until set.

Warm the tortilla briefly in a dry skillet over very low heat, turning frequently.

Spoon the egg mixture onto the tortilla. Top with the sour cream, taco sauce and avocado. Fold up the sides like an envelope and roll

 up.

Garnish with light sour cream and chopped green onions.