Ingredients
1 pound boneless skinless chicken breasts, cut into strips1/2 cup chopped green pepper1/4 cup chopped green onions2 teaspoons canola oil1-1/2 cups frozen whole kernel corn, thawed1-1/2 cups salsa1/4 cup sliced ripe olives1/2 teaspoon chili powder6 flour tortillas (8 inches), warmed1 cup shredded reduced-fat cheddar cheese
Preparation
In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through.
Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks.
