Confetti Chicken Wraps
Makes 6 to 8 Servings
Ingredients
- 1 tablespoon canola oil
- 1 large orange bell pepper, finely diced (about 1 1/2 cups)
- 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
- 1/2 to 1 teaspoon ground cumin
- 1/2 to 1 teaspoon chili powder
- One 15 1/2-ounce can pinto beans, drained and rinsed
- One cup frozen corn kernels, thawed
- 1 cup preshredded reduced-fat Cheddar cheese
- 3/4 cup salsa
- Six to eight 8-inch flour tortillas
- 1/2 cup reduced-fat sour cream, optional
Directions
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the bell pepper and cook, stirring frequently, until tender, about 5 minutes. Add the chicken, cumin, and chili powder and cook until the chicken is no longer pink, 4 to 5 minutes. Stir in the beans, corn, cheese, and salsa and cook until the cheese melts and the mixture is heated through, about 2 minutes.
- Meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds. Assemble by placing the chicken mixture down the center of each tortilla. Wrap burrito style and serve with sour cream as desired.