1 1/2 cups chopped cooked chicken
1/2 cup salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) whole kernel corn, drained
6 spinach or regular flour tortillas (8 to 10 inches in diameter)
1/3 cup sour creamAdditional salsa, if desired
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.
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.
Recipe shared from: http://www.bettycrocker.com/recipes/adobe-chicken-wraps/079a10f5-0631-46ae-8ce6-3043df77ab38