Southwest Breakfast Wrap



  • 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 jalapeƱo 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.

  • Yield: serves 4 (serving size: 1 wrap)

Nutritional Information

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

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