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Corny Chicken Wraps

By: Susan Alverson

"'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."

Rate/Review | Read Reviews (11)

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1/2 cup chopped green pepper
1/4 cup chopped green onions
2 teaspoons canola or vegetable oil
1 1/2 cups frozen whole-kernel corn, thawed
1 1/2 cups salsa
1/4 cup sliced ripe olives
1/2 teaspoon chili powder
6 (8 inch) flour tortillas, warmed
1 cup shredded reduced-fat Cheddar cheese

Directions

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.

Footnotes

Nutritional Analysis: One filled tortilla equals 368 calories, 11 g fat (4 g saturated fat), 58 mg cholesterol, 632 mg sodium, 40 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.