CORNY CHICKEN WRAPS

Corny Chicken Wraps image

'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.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 10

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Ingredients

1 pound boneless skinless chicken breasts, cut into strips
½ cup chopped green pepper
¼ cup chopped green onions
2 teaspoons canola or vegetable oil
1 ½ cups frozen whole-kernel corn, thawed
1 ½ cups salsa
¼ cup sliced ripe olives
½ teaspoon chili powder
6 (8 inch) flour tortillas, warmed
1 cup shredded reduced-fat Cheddar cheese

Steps:

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.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 41.6 g, Cholesterol 48.5 mg, Fat 8.6 g, Fiber 4.2 g, Protein 29.6 g, SaturatedFat 2.3 g, Sodium 862.8 mg, Sugar 3.9 g