Roasted Chicken-And-Corn Wrap |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 (11-ounce) can vacuum-packed corn with red and green peppers (such as mexicorn), drained |
1 teaspoon chili powder, divided |
1 1/2 teaspoons garlic-flavored vegetable oil |
1/4 teaspoon salt |
2 (4-ounce) skinned, boned chicken breast halves |
1/3 cup fat-free sour cream |
1/4 cup tomatillo or other green salsa |
1 1/2 cups cooked long-grain rice |
1/2 cup (2 ounces) shredded reduced-fat monterey jack cheese |
1 tablespoon fresh lime juice |
10 (6-inch) corn tortillas |
Directions:
1. Preheat oven to 400°.
2. Spread corn over 1 end of a jelly-roll pan. Bake at 400° for 10 minutes. Combine 3/4 teaspoon chili powder, oil, and salt; brush on both sides of chicken breast halves. Place chicken on pan with corn; bake an additional 20 minutes or until chicken is done and corn is lightly charred, stirring corn after 10 minutes. Remove chicken from pan; coarsely chop.
3. Combine sour cream and salsa in a medium bowl; stir well. Add chopped chicken, corn, remaining 1/4 teaspoon chili powder, rice, cheese, and lime juice; stir well.
4. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up. Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.
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