Ingredients:
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 onions, chopped
1 sweet green peppers, diced
3/4 cup salsa
1 cup corn kernels
4 flour tortillas, warmed ( 10″)
1/2 cup shredded monterey jack cheese
Directions:
In a large nonstick skillet, heat 1 tbsp oil.
Sprinkle chicken with salt& pepper; cook for 5 minutes or until chicken is browned and no longer pink inside.
Transfer to plate.
Reduce heat to medium.
Cook onion and green pepper, stirring occasionally for 5 minutes or until softened, adding up to 1 tbsp water if necessary to prevent burning.
Add salsa to pan and bring to boil; reduce heat and simmer, stirring often, for about 3 minutes or til most of the liquid is evaporated.
Stir in corn and chicken.
Spoon onto tortillas.
Sprinkle with cheese and roll up.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.