Southwestern Chicken Wraps
Category: Chicken
Yield: 4 servings
2 tsp olive oil
1 clove large garlic, finely chopped
1 can (15-oz.) black beans, drained
2/3 cup ORTEGA® Salsa Prima Homestyle Mild
1/2 cup frozen whole kernel corn
1/2 tsp ground cumin
1/2 cup sour cream, divided
4 (10-inch) burrito-size flour tortillas, warmed
1 1/3 cups cooked, shredded chicken breast meat
4 thin slices Monterey Jack cheese, (about 4 oz total)
2 cups shredded romaine lettuce
1/4 cup chopped fresh cilantro

Procedures
HEAT olive oil in medium skillet over medium heat. Add garlic; cook
for 30 seconds. Stir in beans, salsa, corn and cumin; cook, stirring
occasionally, for 2 to 3 minutes.
SPREAD 2 tablespoons sour cream over each tortilla. Evenly distribute
bean mixture, chicken, cheese, lettuce and cilantro over bottom third
of each tortilla, making sure ingredients don't touch edges.
FOLD the bottom edge of each tortilla toward the center and gently
roll until tortilla is completely wrapped around the filling. Cut in
half.