Yield
5 servings (serving size: 2 sandwiches)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Spread corn over 1 end of a jelly-roll pan. Bake at 400° 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.

Step 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.

Step 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.

Oxmoor House Healthy Eating Collection

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