1 1/2cups chopped cooked chicken1/2cup Old El Paso® Thick 'n Chunky salsa1can (15 ounces) black beans, rinsed and drained1can (7 ounces) Green Giant® Niblets® whole kernel corn, drained6spinach or regular flour tortillas (8 to 10 inches in diameter)1/3cup 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.
