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
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.