Corny Chicken Wraps Recipe

Corny Chicken Wraps Recipe photo by Taste of Home

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"I'm a clinical dietitian, so I like to prepare foods that are both healthy and low-fat," says Susan Alverson from Chester, South Dakota. "This zippy Tex-Mex wrap is a quick alternative to a taco or sandwich for our on-the-go family." To increase the spicy flavor, Susan suggests using a medium or hot salsa.

This recipe is:

Quick

Diabetic Friendly

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Corny Chicken Wraps Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

5 10 15

Ingredients

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

Directions

In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through.
Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks. Yield: 6 servings.

Nutritional Facts 1 wrap equals 363 calories, 11 g fat (4 g saturated fat), 55 mg cholesterol, 740 mg sodium, 38 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Originally published as Corny Chicken Wraps in Taste of Home February/March 2004, p20