Corny Chicken Wraps Recipe

This zippy Tex-Mex wrap is a quick alternative to a taco or sandwich for our on-the-go family. Yummy.Check it out Corny Chicken Wraps recipe here:

[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

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1 pound boneless skinless chicken breasts, cut into strips
6 flour tortillas (8 inches), warmed
1-1/2 cups frozen whole kernel corn, thawed
1-1/2 cups salsa
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup sliced ripe olives
2 tsp canola oil
1/2 tsp red chili powder

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Yield: 6 servings

Amount per serving.

Calories: 363
Fat: 11 g (saturated fat: 4 g)
Cholesterol: 55 mg
Sodium: 740 mg
Carbohydrate: 38 g
Fiber: 4 g
Protein: 26 g

Diabetic Exchanges

3 lean meat
2-1/2 starch

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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Heat oil in a nonstick skillet over medium high heat. Saute the chicken, green pepper and onions for 3-4 minutes or until chicken juices run clear. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through.

Step 2

Spoon about 1/2 cup chicken mixture on each tortilla. Sprinkle with cheese. Roll up tightly and secure with toothpicks. Corny Chicken Wraps are ready now. Serve warm.

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