Ingredients

• 1 (12 ounce) package Johnsonville® Original, Brown Sugar & Honey, or Vermont Maple Syrup Breakfast Sausage links
• 4 (6 inch) Mission® Super Soft Flour Tortillas
• 1/4 cup shredded sharp Cheddar cheese
• 3 tablespoons red pepper jelly
• 2 tablespoons sliced green onions

Instructions

1. Preheat oven to 350 degrees F.
2. Arrange sausage in an 8-in. square nonstick baking pan. Bake sausage according to package directions.
3. Remove sausage from baking pan; set aside.
4. Cut tortillas into four equal quarters; cover with plastic wrap.
5. Place one tortilla wedge on a work surface; place one sausage link on wide end of wedge. Brush pointed end of tortilla with water; roll up and press to seal. Place in pan, seam side down.
6. Repeat with remaining sausage links.
7. Bake for 5 minutes.
8. Turn seam side up and sprinkle with cheese. Bake 3 minutes longer or until cheese is melted. Cool slightly.
9. Top with red pepper jelly and green onions.