Prep Time: 10 min
Total Time: 10 min
Makes: 6 wraps
Serve with
| 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. |
Serve with
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