Mexican Style Chicken Filled Tortillas

Mexican style chicken filled tortillas
  • Medium
  • 20 Minutes
  • Chicken
  • Serves 4
  • Tortillas & Tortilla Bowls
Chicken breasts go Mexican with salsa, corn and tortillas. Ole!


  • 4 boneless skinless chicken breast halves, cut into thin bite-sized strips
  • 1 cup (250 mL) Old El PasoTM Thick N' Chunky Salsa
  • 1/2 cup (125 mL) sliced ripe olives
  • 1 pkg (8 large) Old El PasoTM Flour Tortillas
  • 1 cup (250 mL) Green GiantTM Frozen NibletsTM or Peaches and Cream Whole Kernel Corn


  • Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 5 to 6 minutes or until no longer pink in center.
  • Stir in corn, salsa and olives. Reduce heat to medium; cook 4 to 6 minutes or until thoroughly heated.
  • Meanwhile, warm tortillas as directed on package. Spoon 1/4 of chicken mixture onto half of each tortilla. Fold tortillas over. If desired, serve with light sour cream and additional salsa.