Southwestern Chicken Fajita Wraps Recipe | Betty Crocker

Ingredients

• 1 can (11 oz) Southwestern style corn, undrained
• 1 small tomato, seeded, chopped (1/3 cup)
• 1/2 teaspoon ground red pepper (cayenne)
• 1/4 teaspoon salt
• 2 teaspoons vegetable oil
• 1 lb boneless skinless chicken breasts, cut into thin strips
• 1 1/2 teaspoons ground cumin
• 1 medium onion, cut into thin wedges
• 1 medium green bell pepper, cut into thin strips
• 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), heated as directed on package
• 1 cup shredded Monterey Jack cheese (4 oz)
• Thick & chunky salsa, if desired
• Sour cream, if desired