Southwest Breakfast Wrap



serves 4 (serving size: 1 wrap)

Nutritional 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


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


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.