Breakfast Tortillas

  • Yield 6 servings

An easy, low-fat breakfast wrap.


2 cups washed and chopped fresh spinach (firmly packed)
2 cups brown rice
1 cup frozen corn
1/2 cup salsa
6 whole-wheat or corn tortillas


  1. Place spinach in a saucepan with only the water you washed it in still clinging to the leaves. (If you washed the spinach the night before, place the spinach in the saucepan and sprinkle a little water over leaves.) Cook, stirring, until just wilted, about 2 minutes. Remove from the saucepan and drain well.
  2. Place rice, corn and salsa in the saucepan. Cook, stirring, until heated through. Stir in spinach. Spoon a line of this mixture down the center of each tortilla and roll. 
Recipe by Mary McDougall of the McDougall Programcourtesy of The Cancer Project