SOUTHWESTERN CHICKEN FAJITA WRAPS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Southwestern Chicken Fajita Wraps image

Make Mexican restaurant fare at home in about 30 minutes. Olé!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 50 mg, Fiber 1 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Wrap, Sodium 620 mg, Sugar 3 g, TransFat 1 g

There are no comments yet!