SOUTHWESTERN CHICKEN FAJITA WRAPS

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

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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

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