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1 1/2 cups chopped cooked chicken
1/2 cup salsa
1 can (15 to 16 ounces) black beans, rinsed and drained
1 can (8 3/4 ounces) whole kernel corn, drained
6 spinach or regular flour tortillas (8 to 10 inches in diameter)
1/3 cup sour cream
Salsa, if desired


1. 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 salsa.

Wing It! Zest it up! Toss sprigs of fresh cilantro on top of the filling, then roll 'em up.