SOUTHWEST CHICKEN WRAPS RECIPES

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
• Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

Steps:

• In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
• Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.
• Add the chicken and toss to coat. Cook 4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
• Add bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.
• Add the zucchini, season with remaining salt and cook, stirring often until the zucchini softens slightly, about 4 minutes.
• Return the chicken back to the skillet, add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.
• Remove from the heat. Sprinkle cilantro and Cotija if desired.