2 tablespoons finely shredded Monterey Jack cheese
4 (8-inch) flour tortillas
4 lettuce leaves
How to Make It
Combine first 6 ingredients (through lime juice) in a small bowl; stir in 1/4 teaspoon salt.
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.
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.