Southwest Breakfast Wrap

Name: Southwest Breakfast 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 jalapeno 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

13 ingredients

3 steps

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 jalapeno 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

Directions

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.