| 1 1/2 | cups chopped cooked chicken |
| 1/2 | cup Old El Paso® Thick 'n Chunky salsa |
| 1 | can (15 ounces) black beans, rinsed and drained |
| 1 | can (7 ounces) Green Giant® Niblets® whole kernel corn, drained |
| 6 | spinach or regular flour tortillas (8 to 10 inches in diameter) |
| 1/3 | cup sour cream |
| Additional Old El Paso® Thick 'n Chunky salsa, if desired |
Serve with...
California BLT Tossed Salad
Total Time:
15 min
| 1. | In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with sour cream. |
| 2. | Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with additional salsa. |
|
| If you don't have leftover chicken on hand, pick up roast chicken at your supermarket deli or use canned chunk chicken. |
|
| Zest it up! Toss sprigs of fresh cilantro on top of the filling, then roll 'em up. |
Nutrition Information:
340 ( 80); 9g ( 3g, 1/2g); 40mg; 440mg; 46g ( 5g, 4g); 20g 4%; 4%; 10%; 20% 3 ; 0 ; 0 ; 1 1/2 ; 1/2 3