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Southwest Breakfast Wrap

Yield serves 4 (serving size: 1 wrap)

Ingredients

  • 3/4 cup fresh white corn kernels (about 2 ears)
  • 2 tablespoons finely diced green bell pepper
  • 2 tablespoons finely diced seeded plum tomato
  • 1 teaspoon minced seeded jalapeño pepper
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt, divided
  • 4 large eggs, lightly beaten
  • 1/4 teaspoon ground cumin
  • Cooking spray
  • 2 tablespoons finely shredded Monterey Jack cheese
  • 4 (8-inch) flour tortillas
  • 4 lettuce leaves

Nutrition Information

  • calories 300
  • caloriesfromfat 28 %
  • fat 9.7 g
  • satfat 2.8 g
  • monofat 3.6 g
  • polyfat 1.6 g
  • protein 14.4 g
  • carbohydrate 41.1 g
  • fiber 2.4 g
  • cholesterol 215 mg
  • iron 2.4 mg
  • sodium 646 mg
  • calcium 165 mg

How to Make It

  1. Combine first 6 ingredients (through lime juice) in a small bowl; stir in 1/4 teaspoon salt.

  2. Combine remaining 1/4 teaspoon salt with eggs and cumin. Heat a medium nonstick skillet coated with cooking spray over medium heat. Add egg mixture; cook 2 minutes, stirring gently until set. Remove from heat; sprinkle with cheese.

  3. Warm tortillas according to package directions. Top each tortilla with a lettuce leaf and 1/4 cup corn mixture. Divide egg mixture evenly among tortillas; roll up. Serve immediately.