Corny Chicken Wraps
1 pound boneless skinless chicken
breasts, cut into strips
1/2 cup chopped green pepper
1/4 cup chopped green onions
2 teaspoons canola or vegetable oil
1 1/2 cups frozen whole-kernel corn,
thawed
1 1/2 cups salsa
1/4 cup sliced ripe olives
1/2 teaspoon chili powder
6 (8 inch) flour tortillas, warmed
1 cup shredded reduced-fat Cheddar
cheese
In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or
until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook
and stir over medium heat for 3-4 minutes or until heated through. Spoon about 1/2 cup
chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with
toothpicks.
Directions
Ingredients
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