Adobe Chicken Wraps

 Cathie






Have leftover chicken? Wrap up your dinner dilemma with a few extras you probably have on hand.

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

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.




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