Prep Time: 35 minutes
Makes 8 Servings
1 can (11 oz) corn, undrained
1 small tomato, seeded, chopped
½ tsp ground red pepper (cayenne)
¼ tsp salt
2 tsp vegetable oil
1 lb boneless, skinless chicken breasts, cut into thin strips
1 ½ tsp ground cumin
1 medium onion, cut into thin wedges
1 medium green bell pepper, cut into thin strips
1 package flour tortillas (8 inch)
1 cup shredded Monterey Jack cheese
Sour cream, if desired
In a 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 and cook for 5 minutes, stirring frequently.
Add bell pepper; cook 5-7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper in crisp-tender.
To assemble each wrap, spoon ¾ cup of chicken mixture down center of warm tortilla. Top with ¼ cup of the corn mixture; sprinkle with 2 tbsp of cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream.