tub (10 oz.) Philadelphia Original Cooking Creme, divided
cup each chopped green peppers and onions
cup chopped Slow Cooked Ham
flour tortillas (6 inch), warmed
WHISK eggs and 1/2 cup cooking creme until well blended; set aside. COOK and stir vegetables and ham in large skillet sprayed with cooking spray on medium heat 2 to 3 min. or until vegetables are crisp-tender. Add egg mixture; cook 3 min. or until set, stirring occasionally. SPREAD tortillas with remaining cooking creme; top with egg mixture. Fold in opposite sides of each tortilla, then roll up, burrito-style.