Southwestern Chicken Fajita Wraps

  • Prep 35 min
  • Total 35 min
  • Servings 8

Ingredients

  • 1 can (11 oz) 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 Count), heated as directed on package
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • Thick & chunky salsa, if desired
  • Sour cream, if desired

Steps

  • 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.

  • Mango and pineapple slices pair nicely with these Southwest chicken wraps.

Nutrition Facts

Serving Size: 1 Wrap
Calories
320
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4 1/2g
22%
Trans Fat
1g
Cholesterol
50mg
16%
Sodium
620mg
26%
Potassium
200mg
6%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
6%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved