1 tablespoon olive oil 1 cup onions, thinly sliced 1 cup red bell pepper, julienned 1 cup zucchini, julienned 1 medium jalapeno pepper -- seeded, deveined and minced 1 clove garlic, minced 1/4 cup water 2 tablespoons red wine vinegar 1/2 teaspoon chili powder -- mild or hot 1/2 teaspoon cumin 1/2 teaspoon salt 4 ounces boneless skinless chicken breast -- shredded 3 tablespoons fresh flat-leaf parsley -- chopped 6 flour tortillas 3 ounces sharp cheddar cheese -- finely shredded 1/4 cup egg substitute 1/3 cup nonfat sour cream
Preheat oven to 400F. Spray baking sheet with nonstick cooking spray.
To prepare filling, in medium nonstick skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 3-4 minutes, until onions are tender. Add bell pepper, zucchini, jalapeno pepper, garlic and 1/4 cup water; bring liquid to a boil. Cook over medium heat, stirring frequently, 7 minutes, until vegetables are tender.
Add vinegar, chili powder, cumin and salt; cook, stirring frequently, 3 minutes longer. Stir in chicken and parsley; remove from heat.
Onto bottom third of each tortilla, spoon an equal amount of filling and cheese; fold tortillas envelope-fashion to enclose. Place filled tortillas, seam-side down and 2" apart, on prepared baking sheet; brush evenly with egg substitute and spray lightly with nonstick cooking spray. Bake 20 minutes, until tortillas are golden brown. Serve each filled tortilla topped with sour cream.