Southwestern Chicken Fajita wrap

Name: Southwestern Chicken Fajita wrap
Cuisine: American, TexMex
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; 1/2 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

4 steps

Updated at: Thu, 17 Aug 2023 00:19:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories449 kcal (22%)

Total Fat10.6 g (15%)

Carbs52.9 g (20%)

Sugars5.4 g (6%)

Protein34.6 g (69%)

Sodium1056.9 mg (53%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 11 ozcan Southwestern style corn

SteamCrisp, undrained

⅓ cuptomato

small, seeded, chopped

½ teaspoonground red pepper cayenne

¼ teaspoonsalt

2 teaspoonsvegetable oil

1 lbboneless skinless chicken breasts

cut into thin strips

½ teaspoonsground cumin

1onion

medium, cut into thin wedges

1green bell pepper

medium, cut into thin strips

1 packageflour tortillas

for burritos, 8 tortillas, 8 inch, heated as directed on package

1 cupshredded Monterey Jack cheese

Thick n Chunky salsa, if desired

sour cream

if desired

Instructions

Step 1

1. In medium bowl, stir together corn, tomato, red pepper and salt; set aside.

Step 2

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.

Step 3

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.

Step 4

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.