Southwestern Chicken Fajita Wraps

Name: Southwestern Chicken Fajita Wraps
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 312 grams can Green Giant® SteamCrisp® Southwestern style corn, undrained; 312 grams package Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package; 1 medium green bell pepper, cut into thin strips; 2 teaspoons ground cumin; 1 teaspoons ground red pepper (cayenne); 113 grams cup shredded Monterey Jack cheese; 1 medium onion, cut into thin wedges; 0 teaspoons salt; 454 grams boneless skinless chicken breasts, cut into thin strips; 79 milliliters small tomato, seeded, chopped; 2 teaspoons vegetable oil

Southwestern Chicken Fajita Wraps might be just the main course you are searching for. One portion of this dish contains around 20g of protein, 10g of fat, and a total of 292 calories. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 35 minutes. If you have salt, flour tortillas, ground cumin, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. This recipe is typical of Mexican cuisine.

Instructions

In medium bowl, stir together corn, tomato, red pepper and salt; set aside.

Ingredients you will need

Red Pepper

Tomato

Corn

Salt

Equipment you will use

Bowl

In 12-inch nonstick skillet, heat oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; sprinkle with cumin.

Ingredients you will need

Whole Chicken

Cumin

Add onion; cook 5 minutes, stirring frequently.

Ingredients you will need

Onion

Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.

Ingredients you will need

Bell Pepper

Whole Chicken

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.

Ingredients you will need

Wrap

Whole Chicken

Cheese

Corn

Equipment you will use

Toothpicks

Serve with salsa and sour cream.

Ingredients you will need

Sour Cream

Salsa

Equipment

Bowl

Frying Pan

Toothpicks

Ingredients

Servings:

312grams

can Green Giant® SteamCrisp® Southwestern style corn, undrained 312grams

package Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package 1medium

green bell pepper, cut into thin strips 2teaspoons

ground cumin 1teaspoons

ground red pepper (cayenne)113grams

cup shredded Monterey Jack cheese 1medium

onion, cut into thin wedges 0teaspoons

salt 454grams

boneless skinless chicken breasts, cut into thin strips 79milliliters

small tomato, seeded, chopped 2teaspoons

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.