Southwest Breakfast Wrap
- Yield: serves 4 (serving size: 1 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 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
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.
Nutritional Information
Calories per serving: | 300 |
---|---|
Calories from fat: | 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 |
Carbohydrates 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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