Southwest Breakfast Wrap

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 28%
  • Fat: 9.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 14.4g
  • Carbohydrate: 41.1g
  • Fiber: 2.4g
  • Cholesterol: 215mg
  • Iron: 2.4mg
  • Sodium: 646mg
  • Calcium: 165mg

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

Preparation

  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.
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