Southwest Breakfast Wrap

Ingredients

• 0.8 cup corn kernels fresh white ( 2 ears)
• 4 large eggs lightly beaten
• 4 8-inch flour tortillas ()
• 1 tablespoon cilantro leaves fresh minced
• 2 tablespoons bell pepper diced green finely
• 0.3 teaspoon ground cumin 
• 1 teaspoon jalapeno minced seeded
• 4  lettuce leaves 
• 1 tablespoon juice of lime fresh
• 2 tablespoons monterrey jack cheese shredded finely
• 2 tablespoons plum tomatoes diced seeded finely
• 0.5 teaspoon salt divided

Equipment

• bowl
• frying pan

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.
3. Heat a medium nonstick skillet coated with cooking spray over medium heat.
4. Add egg mixture; cook 2 minutes, stirring gently until set.
5. Remove from heat; sprinkle with cheese.
6. 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.
7. Serve immediately.