Southwestern Chicken Fajita Wraps

 

1

can (11 oz) Green Giant® SteamCrisp® 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.