| 1 | can (11 oz) Green Giant® Southwestern style corn, undrained |
| 1 | small tomato, seeded, chopped (1/3 cup) |
| 1/2 | teaspoon ground red pepper (cayenne) |
| 1/4 | teaspoon salt |
| 2 | teaspoons vegetable oil |
| 1 | lb boneless skinless chicken breasts, cut into thin strips |
| 1 1/2 | teaspoons ground cumin |
| 1 | medium onion, cut into thin wedges |
| 1 | medium green bell pepper, cut into thin strips |
| 1 | package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package |
| 1 | cup shredded Monterey Jack cheese (4 oz) |
| Old El Paso® Thick 'n Chunky salsa, if desired |
| Sour cream, if desired |
| 1. | In medium bowl, stir together corn, tomato, red pepper and salt; set aside. |
| 2. | In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently. |
| 3. | Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender. |
| 4. | To assemble each wrap, spoon 3/4 cup chicken mixture down center of warm tortilla. Top with 1/4 cup corn mixture; sprinkle with 2 tablespoons cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream. |
| No change. |
|
| Mango and pineapple slices pair nicely with these wraps. |
Nutrition Information:
320 ( 110); 12g ( 4 1/2g, 1g); 50mg; 620mg; 32g ( 1g, 3g); 20g 6%; 15%; 20%; 10% 2 ; 0 ; 0 ; 2 1/2 2