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© Meredith Corporation. All rights reserved. Used with permission.
In a very large nonstick skillet, heat oil over medium-high heat. Add onions, bell pepper, corn, garlic and jalapeño. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in chicken (or turkey), chili powder, cumin and oregano. Cook for 5 to 6 minutes more or until chicken (or turkey) is no longer pink. Stir in ketchup and Worcestershire; heat through.
Divide the mixture among rolls. If desired, top with pickle slices.