Tex-Mex Breakfast Wrap

Tex-Mex Breakfast Wrap

  

      Ingredients

 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                      

                                 

 Directions

 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.