1/2 cup olive oil
1 head celery, finely diced
1 pound skinless, boneless chicken breast halves
1 medium onion, thinly sliced
1 large onion, sliced
1 large carrot, sliced
1/2 cup grated carrot stem
1/4 teaspoon coarse salt
1 (8 ounce) can creamed corn
1/4 cup fresh or frozen chopped spinach
1 1/2 cups shredded Mexican-style corn, drained
Heat oil in a large skillet over medium heat. Add celery and cook 5 minutes on each side. Remove from heat. Stir together with chicken and season with salt and pepper sauce. Pour mixture into 8 tortillas. Roll each piece of lettuce and tie with string or toothpicks. Spoon filling in center of each roll. Top with carrots, bell pepper and onion. Roll up strips of cheese, and place in center of each wrap. Brush with corn starch. Wrap or wrap around breasts; wrapped inside carachos. Sprinkle with chopped green bell pepper.
Heat oil in large skillet over medium-high heat. Cook, stirring occasionally, until almost done; remove wrap and top with chicken strips. Cook, stirring occasionally, until chicken is cooked. Remove foil from enchiladas; cover and repeat on all sides.
In a small bowl, combine cream, water, creamed corn, spinach, lettuce, cheese and chicken strips; roll up. Drizzle with tomato sauce.