Sunday, January 15, 2017

Tex-Mex Breakfast Wrap

Tex-Mex Breakfast Wrap

 3/4 cup fresh white corn kernels 
 2 tablespoons green bell pepper, diced 
 2 tablespoons seeded plum tomato, diced 
 1 teaspoon jalapeño pepper, minced seeded 
 1 tablespoon fresh cilantro, minced 
 1 tablespoon fresh lime juice 
 1/2 teaspoon salt, divided 
 4 large eggs, lightly beaten 
 1/4 teaspoon ground cumin 
 2 tablespoons shredded Monterey Jack cheese 
 4 (8-inch) flour tortillas 
 4 leaves of fresh lettuce                      



 1. Combine first 6 ingredients in a small mixing bowl; 
stir in 1/4 teaspoon salt.

 2. In another small mixing bowl combine remaining 
1/4 teaspoon salt with eggs and cumin.

 3. Spray a medium skillet with non-stick spay and 
heat over meduim heat.

 4. Add egg mixture; cook 2-3 minutes, stirring gently 
until set. Remove from heat; sprinkle with cheese.

 5. Top each warmed tortilla with a lettuce leaf and 1/4 cup 
corn mixture. Divide egg mixture evenly among tortillas; 
roll up and serve.

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