Ingredients
1
can (11 oz) 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
Preparation
In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.
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.
