Cowboy Chicken and Corn Wraps



3 to 4 servings

Cowboy Chicken and Corn Wraps

Photo: Flickr

This is a perfect dinner to serve when you're home on the range—with no time to spare.


  • 2 tbsp vegetable oil
  • 1 onion , thinly sliced
  • 1 medium green or red sweet pepper , thinly sliced
  • 1 garlic clove , squished
  • 2 or 3 skinless, boneless chicken breasts , (about 340 g), cut into thin slices
  • 1 cup corn kernels , cut from fresh cobs or frozen
  • 1/2 cup diced canned (or fresh) tomato
  • 1 tsp Mexican chili powder
  • 1/2 tsp ground cumin
  • salt and pepper to taste salt , to taste
  • black pepper , to taste
  • 2 tbsp cilantro or parsley , chopped
  • 10-in. flour tortillas
  • shredded cheese
  • sour cream
  • salsa


  • Heat 1 tbsp (15 mL) of the vegetable oil in a large skillet (non-stick, if possible). Add the onion, sliced pepper and garlic and cook over medium-high heat, stirring, until softened—about 5 minutes. Transfer to a bowl and set aside.
  • Add the remaining 1 tbsp (15 mL) oil to the skillet and place over medium-high heat. Add the sliced chicken and cook, stirring, until the chicken is lightly browned—about 3 or 4 minutes. Dump in the corn, tomato, chili powder and cumin and continue to cook for 1 or 2 minutes, stirring until most of the liquid from the tomato has evaporated.
  • Now return the onion mixture to the pan and cook until heated through. Taste and season with salt and pepper, if necessary. Sprinkle with chopped cilantro or parsley.
  • Serve with warm flour tortillas (and optional extra stuff) for wrapping.