Corny Chicken Wraps Recipe

4.5 1 3
Corny Chicken Wraps Recipe
Corny Chicken Wraps Recipe photo by Taste of Home
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Corny Chicken Wraps Recipe

Read Reviews
4.5 1 3
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Corny Chicken Wraps in Taste of Home February/March 2004, p20

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collectorkerri User ID: 212062 91059
Reviewed Feb. 26, 2014

"easy and good: a winning combination in our busy family's book. This will become a go-to recipe."

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