Roasted Chicken-And-Corn Wrap Recipe

Name: Roasted Chicken-And-Corn Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (11-ounce) can vacuum-packed corn with red and green peppers (such as Mexicorn), drained; 1 teaspoon chili powder, divided; 1 1/2 teaspoons garlic-flavored vegetable oil; 1/4 teaspoon salt; 2 (4-ounce) skinned, boned chicken breast halves; 1/3 cup fat-free sour cream; 1/4 cup tomatillo or other green salsa; 1 1/2 cups cooked long-grain rice; 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese; 1 tablespoon fresh lime juice; 10 (6-inch) corn tortillas

Servings: persons

1 (11-ounce) can vacuum-packed corn with red and green peppers (such as Mexicorn), drained
1 teaspoon chili powder, divided
1 1/2 teaspoons garlic-flavored vegetable oil
1/4 teaspoon salt
2 (4-ounce) skinned, boned chicken breast halves
1/3 cup fat-free sour cream
1/4 cup tomatillo or other green salsa
1 1/2 cups cooked long-grain rice
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1 tablespoon fresh lime juice
10 (6-inch) corn tortillas

1
Preheat oven to 400u00b0.
2
Spread corn over 1 end of a jelly-roll pan. Bake at 400u00b0 for 10 minutes. Combine 3/4 teaspoon chili powder, oil, and salt; brush on both sides of chicken breast halves. Place chicken on pan with corn; bake an additional 20 minutes or until chicken is done and corn is lightly charred, stirring corn after 10 minutes. Remove chicken from pan; coarsely chop.
3
Combine sour cream and salsa in a medium bowl; stir well. Add chopped chicken, corn, remaining 1/4 teaspoon chili powder, rice, cheese, and lime juice; stir well.
4
Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up. Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.

668

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (11-ounce) can vacuum-packed corn with red and green peppers (such as Mexicorn), drained, 1 teaspoon chili powder, divided, 1 1/2 teaspoons garlic-flavored vegetable oil, 1/4 teaspoon salt, and more.

Yes, Roasted Chicken-And-Corn Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken-And-Corn Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions