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Roasted Chicken-And-Corn Wrap

Yield 5 servings (serving size: 2 sandwiches)

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

Nutrition Information

  • calories 369
  • fat 5.7 g
  • satfat 1.9 g
  • protein 21.3 g
  • carbohydrate 56.7 g
  • cholesterol 34 mg
  • iron 1.9 mg
  • sodium 690 mg
  • caloriesfromfat 14 %
  • fiber 5.2 g
  • calcium 244 mg

How to Make It

  1. Preheat oven to 400°.

  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.

  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.

Oxmoor House Healthy Eating Collection