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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Southwest Breakfast Wrap Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy