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Corny Chicken Wraps

 Corny Chicken Wraps
"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.
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Corny Chicken Wraps (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.