Southwestern Chicken Fajita Wraps

By Jaxson

Ingredients

• 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

Details

Servings 1
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

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.