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 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
1. In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
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.
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.
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