Mexican-Style Chicken-Filled Tortillas

Chicken breasts go Mexican with salsa, corn and tortillas. Ole! MORE+ LESS-

boneless skinless chicken breast halves, cut into thin bite-sized strips

cup frozen corn

cup Old El Paso™ Salsa

(2 1/4-oz.) can sliced ripe olives, well drained

(8 to 10-inch) fat-free flour tortillas

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1

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.
2

Stir in corn, salsa and olives. Reduce heat to medium; cook 4 to 6 minutes or until thoroughly heated.
3

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.