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Cowboy Chicken and Corn Wraps

Published by Today's Parent on 9/1/2004
This is a perfect dinner to serve when you’re home on the range – with no time to spare.
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Ingredients

  • 2 tbsp (30 mL) vegetable oil
  • 1 onion, thinly sliced
  • 1 medium green or red pepper, thinly sliced
  • 1 clove garlic, squished
  • 2 or 3 skinless, boneless chicken breasts (about 12 oz/340 g), cut into thin slices
  • 1 cup (250 mL) corn kernels, cut from fresh cobs or frozen
  • ½ cup (125 mL) diced canned (or fresh) tomato
  • 1 tsp (5 mL) Mexican chili powder
  • ½ tsp (2 mL) ground cumin
  • salt and pepper to taste
  • 2 tbsp (20 mL) cilantro or parsley, chopped
  • 10 inch (25 cm) flour tortillas
  • shredded cheese, sour cream, salsa

Directions

  1. Heat 1 tbsp (15 mL) of the vegetable oil in a large skillet (non-stick, if possible). Add the onion, sliced pepper and garlic and cook over medium-high heat, stirring, until softened – about 5 minutes. Transfer to a bowl and set aside.
  2. Add the remaining 1 tbsp (15 mL) oil to the skillet and place over medium-high heat. Add the sliced chicken and cook, stirring, until the chicken is lightly browned – about 3 or 4 minutes. Dump in the corn, tomato, chili powder and cumin and continue to cook for 1 or 2 minutes, stirring until most of the liquid from the tomato has evaporated.
  3. Now return the onion mixture to the pan and cook until heated through. Taste and season with salt and pepper, if necessary. Sprinkle with chopped cilantro or parsley.
  4. Serve with warm flour tortillas (and optional extra stuff) for wrapping.

Sorry, there is no nutrition information available for this recipe.

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