Breakfast Tortillas
- Yield 6 servings
An easy, low-fat breakfast wrap.
Ingredients
- 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
Instructions
- 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.
- 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 Program, www.drmcdougall.com
