Corny Chicken Wraps Recipe

This zippy Tex-Mex wrap is a quick alternative to a taco or sandwich for our on-the-go family. Yummy.Check it out Corny Chicken Wraps recipe here:

[one_third] Prep Time:  15 minutes[/one_third] [one_third]Cook Time: minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]


[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 6 flour tortillas (8 inches), warmed
  • 1-1/2 cups frozen whole kernel corn, thawed
  • 1-1/2 cups salsa
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped green onions
  • 1/4 cup sliced ripe olives
  • 2 tsp canola oil
  • 1/2 tsp red chili powder

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Yield: 6 servings

Amount per serving.

  • Calories: 363
  • Fat: 11 g (saturated fat: 4 g)
  • Cholesterol: 55 mg
  • Sodium: 740 mg
  • Carbohydrate: 38 g
  • Fiber: 4 g
  • Protein: 26 g

Diabetic Exchanges

  • 3 lean meat
  • 2-1/2 starch

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[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Heat oil in a nonstick skillet over medium high heat. Saute the chicken, green pepper and onions for 3-4 minutes or until chicken juices run clear. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through.

Step 2

Spoon about 1/2 cup chicken mixture on each tortilla. Sprinkle with cheese. Roll up tightly and secure with toothpicks. Corny Chicken Wraps are ready now. Serve warm.

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  • Serve with green salad.

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