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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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 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 flour tortillas (8 inches), warmed |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. 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.
2. Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks. Yield: 6 servings.
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