Corny Chicken Wraps

• 1 pound boneless skinless chicken breasts, cut into strips
• 1/2 cup chopped green pepper
• 1/4 cup chopped green onions
• 2 teaspoons canola oil
• 1-1/2 cups frozen whole kernel corn, thawed
• 1-1/2 cups salsa
• 1/4 cup sliced ripe olives
• 1/2 teaspoon chili powder
• 6 flour tortillas (8 inches), warmed
• 1 cup shredded reduced-fat cheddar cheese

1. In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through.
2. Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks.

chicken breasts, green pepper, green onions, canola oil, kernel corn, salsa, olives, chili powder, flour tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/corny-chicken-wraps/ (may not work)