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A speedy dinner teeming with delicious chicken and vegetables, this is the perfect dinner fix for a hectic weeknight.
Serves: 4
Prep Time: 10 min
Cook Time: 30 min


1 lb boneless, skinless chicken thighs, cubed
2 tsp vegetable oil
1 onion(s), chopped
2 cloves garlic, minced
1 red pepper(s), chopped
2 stalks celery
5 tsp chili powder
1 tsp cumin, ground
¾ tsp salt
½ tsp oregano, dried
¼ tsp hot red chili pepper flakes
¼ tsp black pepper
1 can (796 ml) whole tomatoes
1 can (540 ml) black beans, drained
2 cups corn niblets
8 large whole wheat tortillas
1 cup low-fat cheese, grated
½ cup light sour cream

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. In a large skillet, heat oil over medium heat; cook onion and garlic for about 3 minutes until onion has softened.

  2. Stir in chicken and cook until chicken is no longer pink. Stir in pepper, celery, chili powder, cumin, salt, oregano, hot pepper and black pepper and cook for 1 minute. Stir in tomatoes, breaking up with a spoon. Add beans and corn and bring to a boil.

  3. Reduce heat, cover and simmer 10 minutes.

  4. Divide filling among tortillas and roll up.

  5. Put tortillas, seam side down, in a shallow, greased baking dish.

  6. Bake at 400°F (200°C) for 15 minutes or until tortillas are crisp. Sprinkle with cheese and top with sour cream before serving.

Nutrition Info

Per 760 g serving Amount
Protein59 g
Fat20 g
Saturated Fat4 g
Carbohydrate113 g
Fibre22 g
Sugar15 g
Cholesterol85 mg
Sodium2250 mg
Per 760 g serving % Daily Value
Vitamin A50
Vitamin C160
Vitamin B666
Vitamin B1235