1 15-ounce can black beans, drained and rinsed
   1 8-ounce can corn, drained
   1/2 cup chopped red bell peppers or plum tomato
   3 tablespoons fresh lime juice
   2 tablespoons minced fresh cilantro leaves
   1/4 teaspoon hot pepper sauce (optional)
   4 boneless skinless chicken breast halves
   2 tablespoons chili powder
   4 10" low-fat flour tortillas
   6 slices low-fat sliced provolone cheese, cut in halves


Combine beans, corn, bell pepper, lime juice, cilantro and hot
pepper sauce. Set aside.

Coat chicken with chili powder. Cook on oiled grill over medium
coals (coals will be ash gray) 6 minutes per side or until no longer
pink. Cut chicken into thin slices.

Wrap tortillas in plastic wrap. Microwave on HIGH 1 minute. For
each sandwich, place three cheese slice halves down center of one
tortilla. Top with chicken breast slices and bean mixture. Roll up
tightly; secure with wooden pick in two places. Cut in half.

Variation: To broil, place chicken on oiled broiler pan. Broil 5
to 6 from heat 6 minutes per side or until no longer pink. Continue
as directed.

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