Cowboy Chicken and Corn Wraps


  • Makes3 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.

This article was originally published on Sep 01, 2004

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