Southwestern Chicken Fajita Wraps

Make Mexican restaurant fare at home in about 30 minutes. Olé!

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 8

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.

Expert Tips

Mango and pineapple slices pair nicely with these wraps.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Wrap
Calories
320
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1g
1%
),
Cholesterol
50mg
50%;
Sodium
620mg
620%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
15%;
Calcium
20%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.