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 Southwestern style corn, undrained; 312 grams package Old El 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; 8 servings Old El Thick n Chunky salsa, if desired; 0 teaspoons salt; 454 grams boneless skinless chicken breasts, cut into thin strips; 8 servings Sour cream, if desired; 79 milliliters small tomato, seeded, chopped; 2 teaspoons vegetable oil

You can never have too many main course recipes, so give Southwestern Chicken Fajita Wraps a try. This recipe serves 8. One serving contains 316 calories, 21g of protein, and 12g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up ground pepper, old el flour tortillas, old el 'n chunky salsa, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 35 minutes. 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 Southwestern style corn, undrained 312grams

package Old El 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 8servings

Old El Thick 'n Chunky salsa, if desired 0teaspoons

salt 454grams

boneless skinless chicken breasts, cut into thin strips 8servings

Sour cream, if desired 79milliliters

small tomato, seeded, chopped 2teaspoons

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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 Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.