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Confetti Chicken Wraps




Source of Recipe


"The Moms Guide to Meal Makeovers" book, as featured in The Oakland Press, June 14, 2004.


List of Ingredients




1 T. canola oil
1 large orange bell pepper; diced or cut into thin, 1 inch strips
(about 1 1/2 C.)
1 lb. skinless, boneless chicken breast halves, sliced into thin strips
1/2 to 1 tsp. each:
ground cumin, chili powder,
1 (15 1/2 oz.) can pinto beans, drained and rinsed
1 C. frozen corn kernels, thawed
1 C. shredded reduced-fat cheddar cheese
3/4 C. salsa
6-8 8-inch flour tortillas
1/2 C. reduced-fat sour cream, optional


Recipe



Heat oil in a large non-stick skillet over medium-high heat. Add bell
pepper and corn, stirring frequently, until tender, about 5 minutes. Add
chicken, cumin and chili powder and cook until chicken is no longer
pink, about 4-5 minutes. Stir in beans, corn, cheese and salsa and cook
until heat through and cheese melts, about 2 minutes. Meanwhile, stack
tortillas on a microwave-safe plate, uncovered, and heat in the microwave
until warmed through, 30-45 seconds. Assemble by placing the chicken
mixture down center of each tortilla. Wrap, burrito-style and serve with
sour cream, if desired. Makes 6-8 servings.