Roasted Chicken-And-Corn Wrap

• 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

1. Preheat oven to 400u0b0.
2. Spread corn over 1 end of a jelly-roll pan. Bake at 400u0b0 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.

corn, chili powder, garlic, salt, sour cream, green salsa, rice, cheese, lime juice, corn tortillas

Taken from www.myrecipes.com/recipe/roasted-chicken-and-corn-wrap (may not work)