Spray a small nonstick skillet with cooking spray, and heat the skillet to medium low.
Cook the egg substitute and 1/8 teaspoon pepper for 3 to 4 minutes, or until the eggs are cooked, while stirring occasionally. Then set aside.
Wrap the tortillas in aluminum foil and warm in the over for 5 minutes.
Meanwhile, in a medium bowl, stir together the potato, bell pepper, bacon, and 1/8 teaspoon pepper.
Spray a small nonstick skillet with cooking spray, and heat the skillet to medium high.
Spread the potato mixture evenly over the bottom of the skillet and cook for 6 to 7 minutes on one side, or until the potatoes are a light golden brown. Flip the potato mixture over with a spatula and cook for 5 to 6 minutes.
To put together the wrap, layer the ingredients horizontally across the middle of a tortilla as follows: one quarter of the scrambled eggs, one quarter of the potato mixture, and one quarter of the cheese. Roll the wrap up, and repeat with the remaining tortillas.